Low Carb Potato Salad (with Rutabaga)

Ingredients:

1 large rutabaga (cooked, peeled, and diced)

1 large green onion- (diced)

2 boiled eggs (diced)

3 dill pickle spears (diced)

4 pickled hot pepperoncini peppers (diced)

2 slices turkey bacon (cooked until crispy)- (crumbled or diced)

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon tabasco

1 teaspoon mustard

1 Tablespoon unsweetened plain greek yogurt

½ teaspoon Hungarian paprika

-Cook the rutabaga in the microwave until you can easily insert a fork (about 7-10 minutes depending on your microwave).

-Allow to cool to touch.

-Peel rutabaga and dice into small cubes.

-Place in mixing bowl.

-Add diced green onion, boiled eggs, dill pickles, pepperoncini peppers, and turkey bacon and mix together.

-Add remaining ingredients and mix well.

Serves 6.

Nutritional information:

Calories= 102, Fat= 2.4 grams, Protein= 6.5 grams, Net carbs= 10.3 grams.