Serves 9

ooling potatoes before eating them lowers their Glycemic Index, which means they affect your blood sugar less than potatoes cooked other ways. This is especially true for these little colored potatoes. Using the color rule, I substituted baby red and purple potatoes for Russet potatoes, and cut 10 grams of fat and 120 calories by using light mayo whisked with nonfat milk and eliminating egg yolks. This is a perfect way to enjoy potatoes and maintain your blood sugar at a healthy level. Ingredients: 1 16-ounce package Melissa's baby red potatoes 1 16-ounce package Melissa's baby purple potatoes 3 tablespoons Heinz cider vinegar 1/4 teaspoon salt 1/2 cup Best Foods light mayonnaise 1/4 cup Horizon Organic nonfat milk 1/4 teaspoon pepper 2 celery ribs, diced 1/2 medium red onion, diced (about 1 cup) 4 hardboiled eggs, yolks removed, diced Instructions: Place potatoes in a large pot. Cover with cold water by about 2 inches and add a dash of salt. Bring to a boil and simmer over low heat, uncovered for about 15 minutes, or until tender. (You can cook and cool the hardboiled eggs at this time, too.) Drain in a colander and set aside. In a large mixing bowl, combine vinegar with the salt and stir until the salt dissolves. Quarter the slightly cooled potatoes into bite-sized cubes and add to the vinegar mixture, tossing gently. Let cool in the refrigerator about 20 minutes. While potatoes are cooling, whisk the mayonnaise and milk together and season with pepper. Refrigerate until ready to use. Before serving, add the celery, onion, eggs, and mayonnaise mixture to the potatoes and stir gently with a rubber spatula. Keep refrigerated until ready to use. Each 1-cup serving contains: Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 140       5 g     1 g     5 mg  240 mg  20 g     2 g     1 g     4 g     1% DV 38% DV 2% DV 5% DV