Potato, Cucumber and Dill Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A quick low-fat, no-cholesterol side dish.
Ingredients
- 2 pounds baby red potatoes, sliced
- 3 1/2 tablespoons rice wine vinegar
- 1 1/2 tablespoons country-style Dijon mustard
- 6 tablespoons canola oil
- 1/2 cup chopped fresh dill
- 3/4 pound pickling cucumbers, sliced
- Fresh dill sprigs
Instructions
- Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in small bowl. Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.
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