Lunch: Potato Salad with Celery and Herbs

Recipe by Woman's Day Kitchen This potato salad has a mustard vinaigrette instead of a mayonnaise-based dressing, for a lighter, fresher take on the traditional barbecue side.

This recipe includes superfoods such as:

Lemon

Health benefits of Potato Salad with Celery and Herbs

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 lb. red new potatoes
kosher salt
Pepper
1 lemon
1/4 c. olive oil
2 tbsp. Dijon mustard
4 stalk celery
1/4 c. chopped fresh flat-leaf parsley
1/4 c. chopped fresh dil
2 hard-boiled eggs

Instructions

Place the potatoes in a large pot, cover with cold water and bring to a boil. Add 2 teaspoon salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool. Cut the potatoes in half or quarter if large.
Meanwhile, grate 2 teaspoon lemon zest into a large bowl, then squeeze in the juice (you should have about 3 tablespoons juice total). Whisk in the oil, mustard, and 1/4 teaspoon each salt and pepper.
Add the potatoes and celery to the bowl and gently toss to coat. Fold in the parsley and dill and top with the eggs, if desired.

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