This is a great salad to serve with grilled meats or ham, and it's easy and quick to make. The potato salad includes no mayonnaise and is lower in fat and salt than many versions. In moderation, diabetics can have a small serving. I use the microwave to speed up the cooking process and to keep the flavors strong and potatoes from getting soggy. A little chopped celery, onion, and dill brighten up the dish, and bacon crumbles add smoky and salty flavor. The blue cheese is subtle and adds extra creaminess and tang. I like to serve the potato salad warm or at room temperature rather than cold. You can make the salad ahead and reheat it if you wish. Enjoy!
Easy Blue Cheese and Bacon Potato Salad (Diabetic Friendly) -- Serves 4
2 medium peeled and chopped potatoes (about 3 1/2 cups--use the potato variety you
have on hand--Idahos, Yukon Gold, etc.)
1/4 cup of chopped celery
1/3 -1/2 cup of chopped onion
1 tablespoon of chopped fresh dill (or use a teaspoon of dried)
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of water
2 tablespoon of bacon crumbles
2 tablespoons of blue cheese
1/4 - 1/3 cup of light sour cream
2 - 4 tablespoons of milk
Put the potatoes, celery, onion, dill, salt, pepper, and water in a large microwave-safe bowl or measure and stir them together. Microwave the mixture, loosely covered, on high for 5-7 minutes or until the potatoes are tender. Stir in the bacon crumbles and let the mixture stand for a few minutes. Stir in the blue cheese and light sour cream. Add a couple of tablespoons of milk to the mixture and stir it in. If the potato salad is too thick or you'd like it a little looser, add a bit more milk. Serve the potato salad warm or at room temperature.
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