Potato and Pickle Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 1/2 pounds small tri-colored potatoes
- 1/2 cup mayonnaise
- 1/4 cup chopped sweet pickles
- 3 tablespoons pickle juice
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 medium red onion, thinly sliced
- 5 hardboiled eggs, chopped
- 2 tablespoons chopped fresh parsley, for garnish
- Paprika, for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half. In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika.
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