Red Potato Salad
Perfect for summer and fall gatherings, this healthier take on the classic potato salad packs a protein punch with Greek yogurt. It’s a refreshing and nutritious side dish that’s sure to be a hit at your next pool party.
Hard boiled eggs — bring eggs to a rolling boil, turn off heat and let simmer for 10 minutes. Transfer to an ice bath for an additional 10 minutes. Peel and slice eggs after cooled.
Cut potatoes and bring to a boil. Cover and simmer for 12-14 minutes. Drain and let cool for 30 minutes.
Combine Greek yogurt, mustard, celery, onion, and sliced hard boiled eggs. Add diced potatoes and combine ingredients.
Add dill, and salt and pepper to taste. Keep in refrigerator for at least 2 hours before serving.
6 servings
281 grams
- Amount per serving
- Calories219
- % Daily Value *
- Total Fat 3.7g5%
- Saturated Fat .5g3%
- Cholesterol 125mg42%
- Sodium 197mg9%
- Total Carbohydrate 37g14%
- Dietary Fiber 3.7g14%
- Total Sugars 6.8g
- Protein 11g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Hard boiled eggs — bring eggs to a rolling boil, turn off heat and let simmer for 10 minutes. Transfer to an ice bath for an additional 10 minutes. Peel and slice eggs after cooled.
Cut potatoes and bring to a boil. Cover and simmer for 12-14 minutes. Drain and let cool for 30 minutes.
Combine Greek yogurt, mustard, celery, onion, and sliced hard boiled eggs. Add diced potatoes and combine ingredients.
Add dill, and salt and pepper to taste. Keep in refrigerator for at least 2 hours before serving.
