YOUR SOLIN GENERATED RECIPE
Creamy Dill Potato and Egg Salad
Boiled potatoes and hard-cooked eggs tossed in a velvety Greek yogurt and dill dressing for a refreshing, protein-packed salad with a satisfying crunch.
INGREDIENTS
3 large eggs
0.75 cup non-fat Greek yogurt
0.5 medium potato
1 cup celery
1 tbsp Dijon mustard
1 tbsp fresh dill
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
Place the potato in a pot of salted water, bring to a boil, and cook until fork-tender, about 10-15 minutes.
Hard-boil the eggs in a separate pot for 9 minutes, then transfer to an ice bath, peel, and chop.
In a mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper.
Dice the cooked potato and celery, then add them to the bowl along with the chopped eggs and fresh dill.
Gently fold all ingredients together until coated in the creamy dressing and serve chilled.