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| 4 mittel | Potatoes |
| 1 Prise | salt |
| 1 mittel | Onion finely minced |
| 1 mittel | Dill pickle, chopped |
| 1/2 Teelöffel | Capers, rinsed |
| 1/2 Tasse | White chicken stock |
| 1 Esslöffel | vegetable oil |
| 2 Teelöffel | Spicy mustard |
| 1 Esslöffel | Vinegar, or lemon juice |
| | pepper freshly ground |
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This was posted on Nvn in the Diabetic section by Joni Cloud - Jcloud. No Source was given.. Cook the potatoes in their jackets in lightly salted water. When the potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk the remaining ingredients. Taste, and adjust seasonings. Pour dressing over the potatoes, and marinate for 30 minutes before serving the salad. Serve warm or cold.
grams, Carbohydtates = 26 grams, Fat = 4 grams, Fiber = 3 grams, Sodium = 298 mgrams, Cholesterol = 0 mgrams.
Exchanges = 1 1/2 starch, 1/2 vegetable, 1/2 fat exchanges.
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