Crunchy Potato Salad 

Source: Better Homes and Gardens 

1 medium potato 
1/4 cup light mayonnaise dressing or salad dressing 
1/2 teaspoon prepared mustard 
3/4 cup shredded carrots 
1/4 cup finely chopped red sweet pepper 
2 tablespoons sliced green onion (1) 
1 tablespoon sweet pickle relish 
Sweet pickle slices (optional) 

In a small saucepan cook potato, covered, in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Peel and cube potato. Meanwhile, for dressing, in a medium bowl stir together mayonnaise dressing and mustard. Add potato, carrots, sweet pepper, onion, and relish to dressing. Toss lightly to coat. Cover and chill for 2 to 48 hours. Spoon into 4 containers; cover tightly. Pack in insulated containers with ice packs. If desired, serve with pickle slices. Makes 4 (1/2-cup) servings. 

Nutritional Information 
Nutritional facts per serving
calories: 97, total fat: 5g, saturated fat: 1g, cholesterol: 5mg, sodium: 129mg, carbohydrate: 13g, fiber: 2g, protein: 1g, vitamin C: 43%, calcium: 1%, iron: 3%, starch: .5diabetic exchange, vegetables: .5diabetic exchange, fat: 1diabetic exchange