Dilly Bean Potato Salad - PCOS-Friendly Recipe
This Dilly Bean Potato Salad is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 2 shallots, halved lengthwise, very thinly sliced (about 1 cup)
- 6 tablespoons (or more) red wine vinegar
- Kosher salt
- 3 pounds baby Yukon Gold potatoes
- Freshly ground black pepper
- 1 cup (or more) mayonnaise
- 1 large pinch of smoked paprika
- 3 cups trimmed watercress, purslane, or wild arugula, coarsely chopped
- 1 cup Dilly Beans , cut crosswise into 2" pieces
- 2-3 large hard-boiled eggs, peeled, quartered
- 3/4 cup coarsely chopped fresh flat-leaf parsley or celery leaves
Instructions
- Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.
- Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon; transfer to a large bowl. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper.
- Whisk 1 cup mayonnaise and smoked paprika in a small bowl; add to potatoes and toss to combine. Fold in watercress, beans, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before serving, if desired, stirring in additional mayonnaise if dry.
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Frequently Asked Questions
Yes, this Dilly Bean Potato Salad recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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