Healthy Potato Salad
Healthy potato salad made with eggs and a creamy dressing made of greek yogurt and mustard combo.
Servings: 6
Ingredients
- 2 lbs Baby Potatoes
- 2 Tsp Kosher Salt
- 4 Large Eggs chopped
- 2 Bunch Radishes sliced, about 8 pieces
- 1 Long English Cucumber
- 2-3 Green Onions finely sliced
- A small bunch of fresh dill chopped
Healthy Potato Salad Dressing:
- 1 Cup Plain Greek Yogurt
- 1 Tsp Apple Cider Vinegar
- 1 Tsp Dijon Mustard
- 1 Garlic Cloves minced
- Kosher salt and pepper, to taste
Instructions
- Mix the dressing ingredients in a small mixing bowl and refrigerate until ready to use.
- Bring a large pot of salted water to a boil over medium-high heat. Carefully add the potatoes and eggs and let boil for 8-10 minutes.
- Remove the eggs from the water and continue the potatoes boiling for additional 5-10 minutes, or until fork-tender.
- While the potatoes are boiling, run the eggs under cold running water to stop cooking, remove the shell and set aside.
- Meanwhile, prepare the remaining ingredients. Slice the cucumber halfway lengthwise. Using a spoon, scoop out the seeds avoiding the flesh and chop. Slice the radish and finely chop the green onions.
- Chop the eggs into bite-size pieces. Once the potatoes are done, remove from the heat and allow them to cool for about 10-15 minutes.
- Chop them into 1/4-inch thick rounds and place them into a large bowl. Add cucumber, radish, green onions, eggs and a generous pinch of salt to the potatoes.
- Pour the dressing all over the veggies. Mix well to evenly coat. Cover the bowl with cling film, and refrigerate to enhance the flavors for at least 15 minutes.
- Sprinkle some more black pepper and enjoy.
Nutrition
Calories: 189kcal | Carbohydrates: 29g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 126mg | Sodium: 860mg | Potassium: 779mg | Fiber: 4g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 33mg | Calcium: 81mg | Iron: 2mg