Veggie Potato Salad Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 2 1/2 pounds baby red potatoes, cut into 1-inch cubes
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1/2 cup whole buttermilk
- 1/4 cup reduced-fat sour cream
- 1/4 cup reduced-fat mayonnaise with olive oil
- 1 tablespoon Dijon mustard
- 2 carrots, grated
- 1/2 cup chopped celery
- 1/2 cup sliced radishes
- 1/2 cup steamed, cut fresh green beans
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon lemon zest
- 1 garlic clove, minced
- Sea salt and freshly ground pepper to taste
Instructions
- Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour).
- Whisk together buttermilk and next 3 ingredients. Stir in carrots and next 6 ingredients; season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before serving.
- Note: We tested with Kraft Reduced-Fat Mayonnaise with Olive Oil.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Apple Cider Vinegar.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/2...
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