Mock Potato Salad Diabetic

Shared by: Tammy

2 Points Per Serving

Try this low-calorie version of the original and you'll see that it makes delicious sense!

1 medium rutabaga

Pot of boiling water

1 packet Equal

1 tablespoon lemon juice

1 cup minced celery with leaves

1/2 cup finely chopped scallions

1 medium dill pickle, chopped

1 1/2 teaspoons salt

Dash paprika

3/4 cup diet mayonnaise

2 hard-cooked eggs, chopped

Pare rutabaga and cut into 4 pieces. Drop into boiling water. Continue to boil until tender, about 30 minutes. Drain well. Cool. After rutabaga has cooled, dice (should be about 2 cups), and place in a salad bowl. Sprinkle with Equal and lemon juice. Add celery, scallions, pickle, salt, paprika, and mayonnaise to rutabaga. Toss well. Fold in eggs. Chill before serving.

Makes 8 servings, 1/2 cup each.

Calories: 86 per serving.

Diabetic exchanges per serving: fruit 0, vegetable 1 bread 0 milk 0 meat 0 fat 2