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Caribbean Potato Salad Recipe

Caribbean Potato Salad Recipe

8 servings



1 1/2 pounds each: sweet and russet potatoes, peeled, cooked, cubed

1/4 cup small pimiento-stuffed olives

3/4 cup fat-free mayonnaise

1/2 cup fat-free milk

2 teaspoons lime juice

2 green onions, sliced

1 teaspoon ground cumin

1/8 teaspoon red cayenne pepper

Salt, to taste


Combine potatoes and olives in bowl, mix in combined remaining ingredients, except salt. Season to taste with salt. Refrigerate 2 to 3 hours for flavors to blend.

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