Potato salad may be the last thing you expect on a blood sugar-friendly menu, but this Italian-style version makes a strong case. In Italy, potatoes are often dressed with a light vinaigrette rather than the heavy mayonnaise common in American versions—a tradition that offers more nutritional wisdom than many realize. One simple technique takes it even further.
Potatoes have earned a bad reputation in some nutrition circles, but the issue is often how they’re prepared rather than the potato itself. French fries are a prime example. They are typically cooked at high temperatures in inflammatory seed oils that are reused repeatedly, creating oxidized fats, acrylamide, and advanced glycation end products—harmful compounds formed when foods are cooked at high heat. These compounds are linked to increased inflammation, oxidative stress, and a higher risk of chronic disease.
