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!