Fingerling Potato Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sara Dickerman
Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.
Ingredients
- 3 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4"-1" pieces
- 1 tablespoon kosher salt plus more for seasoning
- 9 tablespoons (or more) extra-virgin olive oil, divided
- 2 tablespoons brown mustard seeds
- 3 medium leeks (white and palegreen parts only), halved lengthwise, cut crosswise into 1/4" slices (about 5 cups)
- 1 tablespoon (or more) white wine vinegar
- 1 tablespoon Dijon mustard
- Freshly ground black pepper
Instructions
- Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
- Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
- Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment