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How to Make Low-Glycemic Potato Salad

Following a low-glycemic diet doesn't mean you have to forsake classic barbeque and picnic favorites like potato salad. True, russet potatoes have a higher-glycemic index than table sugar, making them a tough food to incorporate into your new plan. However, you can easily tweak potato salad to include some lower-glycemic ingredients. But first, the traditional recipe for potato salad:

2 pounds russet potatoes, peeled

1/2 teaspoon salt

3 hard-boiled eggs, peeled and chopped

1-1/2 cups minced celery

1/2 to 1 cup finely chopped sweet onion

1/2 cup mayonnaise

1 to 2 teaspoons prepared mustard

1/2 cup chopped sweet pickles, with some juice

Salt and pepper to taste

Dash cayenne pepper

1 tablespoon fresh chopped parsley (optional)

1/8 teaspoon sweet paprika

One quick, easy replacement can make your taboo potato salad into a can-do potato salad. Although russet potatoes have a glycemic load of 26, new potatoes only have a glycemic load of 12 (that's a medium-glycemic load). Exchanging your russet potatoes for unpeeled new potatoes is a simple way to up the health factor of this old favorite.

Make this dish have an even lower-glycemic load by swapping out the mayonnaise/mustard/pickle dressing for a lemon vinaigrette. The increased acidity of the lemon juice and vinegar lowers the blood sugar response even more!

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