Healthy Potato Salad
Ingredients
The base
-
1 ½
pounds
mini potatoes
-
3
large
hard boiled eggs
The dressing
-
¾
cup
non-fat plain Greek yogurt
-
3
tablespoons
extra-virgin olive oil
-
2
cloves
garlic
-
2
tablespoons
white vinegar
-
1
tablespoon
Dijon mustard
-
1
teaspoon
celery salt
-
¼
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
3
stalks
green onions
The mix-ins
-
2
stalks
celery
-
2
tablespoons
capers
Instructions
- Prepare hard boiled eggs and peel them.
- Boil potatoes in salted water until tender, about 10 to 20 minutes.
- Make the dressing by blending Greek yogurt, olive oil, vinegar, mustard, garlic, celery salt, and black pepper in a food processor.
- Cut the boiled potatoes into 1 ½-inch chunks and place them in a bowl.
- Pour ¾ of the dressing over the warm potatoes and stir to combine. Let sit for 10 minutes.
- Add diced celery, capers, and chopped eggs to the potatoes. Stir to combine.
- Taste and adjust seasoning with salt and pepper if needed. Refrigerate until ready to serve.
- Before serving, add the remaining dressing and garnish with reserved chopped green onion.
Nutrition Facts (estimated)
Servings
6
Calories
210
Total fat
10g
Total carbohydrates
22g
Total protein
8g
Sodium
20mg
Cholesterol
95mg
You might also like