Our light, high-protein potato salad is made without mayonnaise and instead refined with Greek yogurt. This not only gives it a higher protein content but also makes it wonderfully creamy and a delicious source of calcium for your gut flora. Basil, spring onions, and parsley round off the refreshing flavor and protect your cells thanks to valuable antioxidants .
Low-carb potato salad with yogurt-dill dressing
The perfect high-protein potato salad for the summer barbecue season.
SimplyLevel
30 min.working hours
from Paulina
Ingredients
- 500 gpotatoes
- 1 bunch of radishes
- 100gpeas
- 1small cucumber
- 2Spring onions
For the yogurt dressing
- 100g Yogurt 3.8%
- 1 clove of garlic
- 1 Dill
- Something salt
- A little pepper
Nutritional values per serving
Makes 2 servings. Nutritional information is based on 1 serving:
475
calories
5.6 g
protein
20 g
carbohydrates
40 g
Fat
preparation
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Boil the potatoes in salted water for about 20 minutes. They should be cooked through but still firm. Let them cool, peel them, cut them into bite-sized pieces, and place them in a large bowl.
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Briefly blanch fresh peas in boiling water (about 2-3 minutes). Let them cool and add them to the potatoes. Wash the radishes, cucumber, and spring onions and dice or slice them as desired. Add everything to the potatoes on the plate.
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Place the yogurt in a small bowl. Crush the garlic clove using a garlic press. Wash the dill , shake it dry, and chop it finely. Add the garlic and dill to the yogurt. Season with salt and pepper and mix well.
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Pour the yogurt dressing over the potato salad and mix everything gently. Enjoy!
Tip
For a more intense flavor, the potato salad should chill in the refrigerator for at least 30 minutes.