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Tangy Potato Salad

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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Prep Time 20 mins
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Side Dish
Servings 12
Calories 167 kcal

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
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