Summer Squash and Purple Potato Salad
Nutrition per Serving
90
Calories
3g
Protein
13g
Carbs
4g
Fat
This creative potato salad is colorful and lower in carbohydrate per serving you're your standard potato salad because of the added nonstarchy veggies.
Ingredients
1 pound baby purple or red creamer potatoes, unpeeled, quartered
1/2 tsp sea salt, or to taste
2 medium (8 oz) yellow summer squash, unpeeled, and quartered lengthwise, cut crosswise into 1/2-inch pieces
6 green asparagus spears, thinly sliced into 1/4-inch "coins"
2/3 cup 4-3-2-1 Dressing
1 medium celery stalk, thinly sliced crosswise
1 small jalapeno pepper, with some seeds, minced
3 scallions, green and white parts, thinly sliced on the diagonal
3 Tbsp chopped fresh dill
Instructions
Add the potatoes and salt to a large saucepan and cover with cold water, about 2 inches above the potatoes. Bring to a boil over high heat. Stir in the squash and asparagus, cover and reduce heat to medium-low. Cook until the potatoes are just tender, about 10 minutes.
Drain the vegetable mixture, then immediately, while warm, add to the 4-3-2-1 dressing in a large bowl and stir gently to combine. Chill.
Stir in the celery, jalapeno, scallions and dill. Adjust seasoning, and serve at room temperature or chill.
Exchanges/Choices: 1/2 Starch, 1/2 Vegetable, 1 Fat
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