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Creamy Potato Salad

Makes 4 servings

Macros: 206cal, fat 4g, carbs 38g protein 7g, fibre 3g


1 pounds russet potatoes, peeled and cut into ¾ inch cubes

0.5 tablespoon salt, for cooking potatoes

0.25 cup greek yogurt, plain, non-fat

1 tablespoons mayonnaise, light

0.5 teaspoon dijon mustard

0.38 teaspoons salt

0.25 teaspoon Pepper

0.25 teaspoon onion powder

0.25 cup celery, chopped

1.5 tablespoons pickle relish

1 tablespoons red onions, minced

1 tablespoon dried parsley

1 eggs, hard-cooked, peeled and cut into 1/4" cubes

Place potatoes in a large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat. Add 1-tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 8 minutes. Drain potatoes and transfer to a large bowl. In a medium sized bowl whisk together yogurt, mayonnaise, mustard, salt, pepper and onion powder. Add to potatoes and gently stir to combine. Add celery, pickles, red onions, parsley and chopped eggs to potato mixture, stir to combine. Add more salt and pepper to taste. Cover and refrigerate until chilled, about 1 hour before serving.

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