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1-1/2 pounds sweet potatoes, peeled, cut into 1" to 1-1/2" pieces
1-1/2 pounds russet potatoes, peeled, cut into 1" to 1-1/2" pieces
3/4 cup fat-free mayonnaise
1/2 cup fat-free milk
2 teaspoons lime juice
1 teaspoon cumin, ground
1/8 teaspoon cayenne pepper
Salt, to taste
2 green onions and tops, sliced
1/4 cup small pimento-stuffed olives

Cook potatoes in simmering water in separate large saucepans until just tender, but not soft; drain and cool. Combine potatoes in large bowl.

Mix mayonnaise, milk, lime juice, cumin, and cayenne pepper; mix gently into potatoes. Season to taste with salt. Gently stir in green onions and olives. Refrigerate 2 to 3 hours to chill and for flavors to blend.

Posted by Cynde Sawyer

Nutritional Info Per Serving: Calories: 167, Fat: 1 g, Cholesterol: 0.3 g, Sodium: 416 mg, Protein: 3.1 g, Carbohydrate: 37.2 g
Diabetic Exchanges: 2-1/2 Bread