Traditional potato salad is kicked up a notch with the addition of turkey bacon, crunchy cabbage and carrots, and a tangy dressing flavored with cider vinegar and mustard. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a covered large saucepan, cook potato wedges in enough boiling water to cover for 10 to 12 minutes or until tender. Drain well; set aside to cool.

  • Meanwhile, in a large bowl, whisk together mayonnaise and mustard. Gradually add vinegar, whisking until smooth. Add cooled potatoes, cabbage, carrots, celery, and green onions. Toss to coat. Cover and chill in the refrigerator for 2 to 24 hours before serving. Toss before serving. Sprinkle with bacon.


Tip: If desired, substitute 4 cups purchased shredded cabbage with carrot (coleslaw mix) for the shredded cabbage and carrots.

Nutrition Facts

80 calories; 2.6 g total fat; 0.6 g saturated fat; 6 mg cholesterol; 196 mg sodium. 298 mg potassium; 11.5 g carbohydrates; 2.3 g fiber; 2 g sugar; 2 g protein; 2671 IU vitamin a iu; 18 mg vitamin c; 27 mcg folate; 28 mg calcium; 1 mg iron; 17 mg magnesium;