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Description Recipe by: Anthony Zamora, RD
This recipe is a twist on the classic potato salad. Greek yogurt is used instead of mayonnaise to increase the protein content, and potatoes are a nutrient-dense complex carbohydrate.
Ingredients 4 small yellow potatoes (about 21 oz.), scrubbed and washed ¼ sweet yellow onion, small diced 1 tbsp Dijon mustard 2 hard-boiled eggs, chopped 1 5.3 oz container of plain Greek yogurt, 2% or nonfat Salt & Pepper, to taste Optional Mix Ins 1 cup pulled chicken ½ cup small diced celery ½ cup diced bell peppers ¼ cup shredded cheese Hot sauce, to taste Preparation
Prep Time: 10min | Cook Time: 10min
Poke potatoes with a knife or fork several times around the potato. Place on a microwave-safe plate. Microwave the potatoes on full power for 7-9 minutes, or until they are soft and easily cut in half. While potatoes are cooking, combine eggs, onion, Dijon mustard, and yogurt in a bowl. Set aside in the fridge. Chop cooked potatoes into bite-size pieces. Place potatoes in the refrigerator until cooled completely, about 15 minutes. Combine potatoes and yogurt mixture, season with salt and pepper to taste. Serve with optional mix-ins as desired. Nutritionals are for 1/2 of the recipe. Nutrition Calories344 Fat5g Sodium100mg Cholesterol190 Vitamin C84mg Carbohydrates58g Fiber58g Protein20g Potassium1338mg Potatoes USA Disclaimer
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