High Protein Potato Salad
Try our High Protein Potato Salad with creamy Greek yogurt dressing. A delicious and healthy side for your summer BBQ.
Servings: 6 servings
Calories: 137kcal
Ingredients
- 600 g New potatoes
- 2 Eggs
- 150 g 0% Fat Free Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon Dill pickle seasoning
- 1 tablespoon Lemon juice
- 4 Spring onions sliced
- 4 Dill pickles finely diced
- 125 g Cannellini beans canned; drained weight
Instructions
- Add 600 g New potatoes to a pan of boiling water. Return to the boil, then simmer for 10-15 minutes.Once cooked, drain the potatoes and rinse under cold water.
- Meanwhile, boil 2 Eggs until hard boiled - about 8-10 minutes.Once done, put the eggs into cold water (ideally with ice). Peel and chop up.
- In a large mixing bowl, add 150 g 0% Fat Free Greek yogurt, 1 teaspoon Dijon mustard, 1 tablespoon Dill pickle seasoning and 1 tablespoon Lemon juice. Whisk it all together.
- Add the cooked potatoes, chopped egg, 4 Spring onions, 4 Dill pickles and 125 g Cannellini beans to the bowl.
- Mix well to coat everything in the dressing.
Notes
- You can peel the potatoes if you like, but we like to keep the skin on for the added fiber.
- If you want some extra crunch, then why not add some chopped celery to the mix?
- A pinch of paprika is a great way to add a lot of extra flavor.
- If you want your high protein potato salad super creamy, then you can double the yogurt. This will increase the protein too, without adding too many extra calories.
Nutrition
Serving: 1portion | Calories: 137kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 506mg | Potassium: 551mg | Fiber: 4g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 2mg
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