Description
A healthy and high-protein twist on classic potato salad, featuring creamy Greek yogurt and fresh vegetables for a flavorful, nutritious side dish.
Ingredients
Scale
Vegetables and Herbs
- 2 pounds potatoes
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup chopped pickles
- 1/4 cup fresh parsley, chopped
Dressing
- 1 cup Greek yogurt
- 2 tablespoons mustard
- Salt and pepper to taste
Instructions
- Prepare Potatoes: Wash and peel the potatoes thoroughly to remove any dirt and skin.
- Cook Potatoes: Cut the peeled potatoes into cubes and boil them in water until they become tender, about 10-15 minutes.
- Drain and Cool: Drain the boiled potatoes completely and allow them to cool to room temperature to prevent the yogurt from curdling.
- Make Dressing: In a large mixing bowl, combine the Greek yogurt, mustard, salt, and pepper. Stir well to blend all ingredients smoothly.
- Combine Ingredients: Add the cooled potatoes, diced celery, red onion, chopped pickles, and fresh parsley to the dressing bowl.
- Toss Salad: Gently toss all the ingredients together until the potato cubes are evenly coated with the dressing and the vegetables are well distributed.
- Chill: Place the potato salad in the refrigerator and chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- Boiling potatoes until tender ensures a creamy texture without mushiness.
- Using Greek yogurt instead of mayonnaise increases protein content and reduces fat.
- Chilling the salad improves the flavor and texture by allowing ingredients to meld.
- Adjust salt and pepper to taste depending on your preference.
- Hash brown potatoes or Yukon golds work best for salad due to their firm texture.
