Ingredients
1 lb. russet potatoes (6 potatoes), peeled and diced evenly
2 eggs
½ cup reduced fat mayonnaise
¼ cup reduced fat sour cream
2 ribs celery, washed, and diced
1 medium yellow onion (red for a stronger flavor), finely diced
1 teaspoon balsamic vinegar (white balsamic vinegar for a brighter appearance)
1 teaspoon Dijon mustard
1 dill pickle, diced
1 Tablespoon dried dill
Directions
For an electric multi-cooker/pressure cooker:
- Wash hands with soap and water. Put steamer basket or rack in the pressure cooker inner pot. Add 1 ½ cup water to the bottom of the pot. Place peeled and diced potatoes in a steamer basket or top of the rack. Place two fresh eggs in the shell on top of potatoes.
- Secure the lid on the multi-cooker, ensure the pressure release valve is set on sealing. Use the manual or pressure cook button, set for 4 minutes on HIGH pressure. Use the quick release method and carefully remove the lid.
- Using tongs, move eggs into an ice bath to stop the cooking process and for easy peeling. Once eggs are cooled, peel and chop eggs. Wash hands.
- Remove potatoes from multi-cooker slowly and place in a shallow container to allow for faster cooling.
- Combine mayonnaise, sour cream, celery, onion, balsamic vinegar, mustard, pickle, and dill in a separate bowl.
- Add mayonnaise mixture with potatoes and eggs in a large bowl.
- Serve right away or refrigerate for 30 minutes for a stronger flavor.
Stovetop:
- Cover potatoes with water in a large saucepan and boil for about 10 to 12 minutes, until just tender. Pour off water and peel. Cut potatoes into cubes and place in large bowl.
- Combine potatoes with eggs, celery, red onion, and dill pickle.
- In another bowl, combine the sour cream, mayonnaise, vinegar, dill, and Dijon mustard.
- Add to the potatoes and stir gently to combine.
Store in the refrigerator up to four days. Freezing is not recommended
Image
![Diabetes-Friendly Dill Potato Salad](/sites/default/files/styles/large/public/2024-07/diabetes-friendly_dill_potato_salad_1200x800.png?itok=iTfuqHA_)
Total Time
62 min
Prep Time
30 min
Servings
6
Nutrition Facts
Calories: 80
Fat: 9 g
Saturated Fat: 3 g
Sodium: 320 mg
Total Carbohydrates: 28 g
Fiber: 3 g
Added Sugar: 0 g
Protein: 6 g