Creamy Marinated Potato Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
It's worth taking the time to prepare homemade potato salad with results this delicious: tender potatoes accented with creamy dressing and a vinegar kick.
Ingredients
- 1 1/3 lb small red potatoes (8 to 12 potatoes)
- 3 tablespoons cider vinegar
- 1/2 teaspoon salt
- 4 eggs
- 8 medium green onions, sliced (1/2 cup)
- 1 medium stalk celery, sliced (1/2 cup)
- 1 small red bell pepper, coarsely chopped
Instructions
- In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
- Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
- Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
- In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.
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