Baked Potato Salad Recipe - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
- 1/4 cup olive oil
- 2 envelopes Italian salad dressing mix
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 bunch green onions, chopped
- 2 large tomatoes, chopped
- 4 hard-cooked eggs, chopped
- 5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 1-1/2 cups mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 400 ° for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently.
- In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Basil.
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. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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