Source: Diabetes Canada

This classic creamy potato salad is perfect for picnics and barbecues. Allow time for the flavours to blend before serving. 

Ingredients

• 1 lb/454 g Yukon Gold potatoes 

• 1 Tbsp (15 mL) white or apple cider vinegar 

• 1 Tbsp (15 mL) canola oil 

• ½ tsp (2.5 mL) Dijon mustard 

• ¼ tsp (1 mL) celery seed 

• ¼ tsp (1 mL) garlic powder 

• ¼ tsp (1 mL) each salt and black pepper 

• 3 Tbsp (45 mL) low-fat sour cream 

• 1 green onion, sliced 

• ¼ cup (60 mL) chopped red onion 

• ¼ cup (60 mL) chopped celery 

Instructions:

1. Wash and scrub potatoes and place in a large pot with enough cold water to cover. Bring to a boil over high heat; reduce to simmer and cook 15-20 minutes until tender. Drain and let cool enough to handle. 
2. Meanwhile, mix vinegar, oil, mustard, celery seed, garlic powder, salt, pepper and sour cream in a small bowl. 
3. Cut potatoes into small cubes and gently mix with onions, celery and dressing. Cover and refrigerate for at least 2 hours or overnight. 

Tip: Cooking and cooling potatoes and eating them chilled helps to increase resistant starch which has a lower glycemic effect and less of an impact on blood sugar. 

Nutrition Facts:

Serving Size: 1/2 cup