Dilly Bean Potato Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/kevin-west
Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.
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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