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Garden Egg and Potato Salad


  • 2 tbsp light mayonnaise
  • 1 tbsp plain yogurt
  • 1.5 tsp Dijon mustard (or to taste)
  • 0.5 tsp salt
  • 1 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 4 hard boiled eggs, diced
  • 1.2 cup potatoes, without skin, boiled and diced
  • ¾ cup shredded carrots
  • ½ cup peas, boiled and drained


  1. Mix the mayo, the yogurt, the Dijon mustard, the salt, pepper and parsley. Add the diced boiled eggs, diced boiled potatoes, carrots and peas. Serve cold.


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Serving Suggestions

Serve with dark green salad.
Nutrition Facts Servings Per Recipe: 4
Amount Per Serving Calories 173
Total Fat 8.8g
Saturated Fat 2.2g
Monounsaturated Fat 1.5g
Polyunsaturated Fat 2.4g
Cholesterol 214.7mg
Sodium 447.1 mg
Total Carbohydrate 16g
Dietary Fiber 2.7g
Sugars 3.9g
Protein 8.7g

Exchanges per Serving

1 starch
1 med. fat meat
1/2 fat