South American Potato Salad

(Makes 6 servings)

1 1/4 pounds (600 g) small red potatoes
1/4 cup (113 g) Spanish onions, minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 jalapeño pepper, seeded and minced
2 large cloves garlic, minced
2 tablespoons (30 ml) capers
3 tablespoons (45 ml) red wine vinegar
3 tablespoons (45 ml) olive oil
2 ounces (60 g) low fat feta cheese, crumbled
2 whites of hard boiled eggs, chopped
3 tablespoons (21 g) chopped fresh cilantro, chopped
2 tablespoons (30 ml) sliced black olives, optional for garnish

1. Boil the potatoes in simmering salted water until cooked through, 15-20 minutes, depending on size. Drain and cool. When cool, quarter or slice into bite sized pieces. Place into a bowl.
2. Combine the potatoes with the red onion, bell peppers, jalapeño, garlic, capers, vinegar, olive oil, cheese, egg whites, and cilantro. Refrigerate until ready to serve. Garnish with olives if desired.

Per serving: 76 calories (40% calories from fat), 5 g protein, 8 g total fat (1.6 g saturated fat), 22 g carbohydrates, 3 g dietary fiber, 3 mg cholesterol, 356 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1 bread/starch, 1 vegetable), 1 1/2 fat