Egg and Potato Salad with Green Olives - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Two favorite spring salads get combined into one easy, lower-fat version.
Ingredients
- 2 pounds white potatoes, peeled, cut into 1-inch pieces
- 1/4 cup low-fat mayonnaise
- 1/4 cup nonfat milk
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 large eggs, hard-boiled, peeled, coarsely chopped
- 1 cup thinly sliced celery
- 1/2 cup chopped green onions
- 1/3 cup pimiento-stuffed green olives, chopped
- Paprika
Instructions
- Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Cool.
- Whisk mayonnaise, milk, mustard and vinegar in large bowl to blend. Add potatoes, eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Transfer salad to serving bowl. Sprinkle with paprika; serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Apple Cider Vinegar.
Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)
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