Low Carb Potato Salad (with Rutabaga)
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.
Calories= 102, Fat= 2.4 grams, Protein= 6.5 grams, Net carbs= 10.3 grams.