Name: Creamy potato salad with red onion
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; 3 large eggs, whole; 2 large egg whites, raw; 2/3 cup nonfat Greek yogurt; 1 tsp Dijon mustard; 1/3 cup red onion, finely diced; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/4 cups fresh dill, chopped; 1 3/4 cups water for the potatoes; 1 tbsp lemon juice

Nutrition

Per serving

485 calories

Protein: 45g; 37% of calories
Carbs: 37g; 31% of calories
Fat: 17g; 32% 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 for 5 minutes.
Place whole eggs in a small pot and cover with cold water by 1 inch. Bring to a boil, then turn off heat and cover. Let sit for 10 minutes. While eggs sit, place egg whites in a small microwave-safe bowl and microwave in 30 second intervals until set. Drain and peel boiled eggs, then chop all eggs into large pieces. Done when hard-boiled, 160°F.
In a mixing bowl, whisk together the Greek yogurt, mustard, most of the lemon juice, the rest of the salt, and the pepper. Stir in the red onion and two thirds of the dill.
Toss the warm potatoes with the remaining lemon juice. Add potatoes and chopped eggs to the dressing bowl. Fold gently to coat. Season with a pinch more salt if desired and sprinkle the remaining dill on top.

Nutrition

Ingredients

Instructions

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