Low-carb potato salad with yogurt-dill dressing
from Paulina
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 .
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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1
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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2
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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3
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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4
Pour the yogurt dressing over the potato salad and mix everything gently. Enjoy!
