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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.
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
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.
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