Name: Classic creamy potato salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz red potatoes, cut into 1-inch pieces; 4 large eggs; 1/2 cup nonfat Greek yogurt; 1 1/2 tsp Dijon mustard; 1 stalk celery, finely diced; 2 tbsp red onion, finely diced; 1 tsp salt; 1/2 tsp black pepper; 3/4 cup fresh dill, chopped; 2 cups water; 1 tbsp lemon juice

Nutrition

Per serving

499 calories

Protein: 40g; 32% of calories
Carbs: 33g; 27% of calories
Fat: 22g; 41% of calories

Instructions

Prep 15 min · Cook 10 min

Place the potatoes in a small pot and cover with the water and a pinch of the salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 10 to 12 minutes. Drain and let cool slightly.
Place eggs in another small pot and cover with cold water by about 1 inch. Bring to a boil, then turn off heat and cover. Let sit for 10 minutes. Drain, peel under cold water, and chop into large pieces.
In a mixing bowl, whisk together the Greek yogurt, mustard, lemon juice, the rest of the salt, and the pepper. Stir in the celery, red onion, and most of the dill.
Add the warm cooked potatoes and chopped eggs to the bowl with the dressing. Fold gently to coat everything. Season with more salt or pepper if needed and sprinkle the remaining dill on top.

Nutrition

Ingredients

Instructions

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