High Protein Potato Salad
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 600 g New potatoes
- 2 Eggs
- 150 g 0% fat Greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp Dill pickle seasoning
- 1 tbsp Lemon juice
- 4 Spring onions (sliced)
- 4 Dill pickles (finely diced)
- 125 g Cannellini beans (canned; drained weight)
Method
- Add 600 g New potatoes to a pan of boiling water. Return to the boil, then simmer for 10-15 minutes.Once cooked, drain the potatoes and rinse under cold water.
- Meanwhile, boil 2 Eggs until hard boiled - about 8-10 minutes.Once done, put the eggs into cold water (ideally with ice). Peel and chop up.
- In a large mixing bowl, add 150 g 0% Fat Free Greek yogurt, 1 tsp Dijon mustard, 1 tbsp Dill pickle seasoning and 1 tbsp Lemon juice. Whisk it all together.
- Add the cooked potatoes, chopped egg, 4 Spring onions, 4 Dill pickles and 125 g Cannellini beans to the bowl.
- Mix well to coat everything in the dressing.