Tangy Potato Salad
Servings: 12
Calories: 167kcal
Ward off diabetes with potato salad!
Widespread diabetes is definitely a danger, but there’s an easy way to
ward it off, say Harvard researchers – load up on fiber. And one of the best sources is that picnic classic – potato salad.
The catch? It needs to be made with the skin on, using small red or new
potatoes, for it to deliver up to 7 grams of fiber per cup. Fiber stabilizes
blood sugar, reducing your risk of Type II diabetes by an impressive 42%.
Source: Claudia Gonzales, R.D., American Dietetic Assoc.
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Ingredients
- 12 Medium Red potatoes
- 1 Medium onion finely chopped
- 3 Hard-cooked eggs chopped
- 2 Dill pickles finely chopped
- 2 tbs Snipped fresh parsley
- 3/4 cup Chicken broth
- 3/4 cup mayonnaise
- 1 1/2 tsp salt
- 1/2 tsp Pepper
- 1/4 tsp Garlic powder
- 2 Tomatoes cubed
- 6 Bacon strips cooled and crumbled
Instructions
- Place potatoes in a sauce pan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain; cool slightly. Slice potatoes. Transfer to a large bowl. Stir in onion, eggs, pickles and parley.
- In a small sauce pan, heat chicken broth just until warm, remove from the heat. Stir in the mayonnaise, salt, pepper and garlic powder until blended. Pour over potato mixture; lightly toss to coat. Cover and chill.
- Just before serving, gently stir in tomatoes and bacon.
Nutrition
Calories |167kcalCarbohydrates |2gProtein |3gFat |16gSaturated Fat |4gPolyunsaturated Fat |7gMonounsaturated Fat |5gTrans Fat |1gCholesterol |60mgSodium |618mgPotassium |113mgFiber |1gSugar |1gVitamin A |270IUVitamin C |4mgCalcium |16mgIron |1mg
