Creamy Potato and Egg Salad with Roasted Beets

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Potato and Egg Salad with Roasted Beets

YOUR SOLIN GENERATED RECIPE

Creamy Potato and Egg Salad with Roasted Beets

Enjoy a vibrant and satisfying salad featuring creamy, chopped eggs mixed with tender potatoes and earthy roasted beets, all brought together with a light Greek yogurt dressing enhanced by a touch of tangy Dijon mustard and fresh parsley.

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NUTRITION

246kcal
Protein
13.9g
Fat
5.4g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1 medium red potato (150g)

100g roasted beet

2 tbsp non-fat Greek yogurt (30g)

1 tsp Dijon mustard (5g)

1 tbsp fresh parsley

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then lower heat and simmer for 9-10 minutes. Remove the eggs and plunge them into cold water.

  • 2

    While the eggs cool, scrub the potato and cut it into bite-sized cubes. Boil or steam the potato cubes until tender, about 10-12 minutes. Drain and let cool slightly.

  • 3

    If not pre-roasted, roast the beets by wrapping them in foil and baking in a preheated 400°F oven for about 45-60 minutes until tender. Once cool, peel and dice the roasted beets.

  • 4

    Peel and chop the cooled eggs. In a large mixing bowl, combine the chopped eggs, potato cubes, and diced roasted beets.

  • 5

    In a small bowl, whisk together the non-fat Greek yogurt, Dijon mustard, and chopped fresh parsley. Season lightly with salt and pepper to taste.

  • 6

    Pour the dressing over the salad and gently toss until the ingredients are well coated. Serve chilled or at room temperature.

Creamy Potato and Egg Salad with Roasted Beets

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Potato and Egg Salad with Roasted Beets

YOUR SOLIN GENERATED RECIPE

Creamy Potato and Egg Salad with Roasted Beets

Enjoy a vibrant and satisfying salad featuring creamy, chopped eggs mixed with tender potatoes and earthy roasted beets, all brought together with a light Greek yogurt dressing enhanced by a touch of tangy Dijon mustard and fresh parsley.

NUTRITION

246kcal
Protein
13.9g
Fat
5.4g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1 medium red potato (150g)

100g roasted beet

2 tbsp non-fat Greek yogurt (30g)

1 tsp Dijon mustard (5g)

1 tbsp fresh parsley

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then lower heat and simmer for 9-10 minutes. Remove the eggs and plunge them into cold water.

  • 2

    While the eggs cool, scrub the potato and cut it into bite-sized cubes. Boil or steam the potato cubes until tender, about 10-12 minutes. Drain and let cool slightly.

  • 3

    If not pre-roasted, roast the beets by wrapping them in foil and baking in a preheated 400°F oven for about 45-60 minutes until tender. Once cool, peel and dice the roasted beets.

  • 4

    Peel and chop the cooled eggs. In a large mixing bowl, combine the chopped eggs, potato cubes, and diced roasted beets.

  • 5

    In a small bowl, whisk together the non-fat Greek yogurt, Dijon mustard, and chopped fresh parsley. Season lightly with salt and pepper to taste.

  • 6

    Pour the dressing over the salad and gently toss until the ingredients are well coated. Serve chilled or at room temperature.