Healthy Potato Salad - Well Plated by Erin.pdf298.4KB
-3 hard boiled eggs
-1 1/2 pounds mini potatoes I use yellow or red, washed with peels on
-3/4 cup non-fat plain Greek yogurt
-2 garlic cloves peeled and roughly chopped
-2 tablespoons white vinegar
-1 teaspoon celery salt
-1/4 teaspoon kosher salt plus additional to taste and for cooking the potatoes
-1/4 teaspoon ground black pepper
-2 stalks celery finely diced
-2 tablespoons capers rinsed and drained
-Prepare the hard boiled eggs if needed (see notes for an easy how-to). Peel and dice small.
-Place the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Salt the water generously. Bring the water to a boil over medium-high heat. Cook until potatoes are just tender when pierced with a fork, 10 to 20 minutes depending upon their size. DO NOT overcook, or your potato salad may be mushy.
-Prepare the dressing: To a food processor or blender, add the Greek yogurt, olive oil, vinegar, mustard, garlic, celery salt, and black pepper. Cut 2 of the green onions into 4 pieces each and add them to the food processor as well.
Finely chop the third green onion and set aside. Blend the dressing until smooth, stopping to scrape down the sides of the food processor a few times as needed.
-Drain the potatoes. As soon as you can handle them safely, cut potatoes into 1 1/2-inch chunks (depending upon the size of your potatoes, this will be either halves or quarters). Transfer to a large bowl.
-While the potatoes are still hot, pour 3/4 of the dressing over the top.
-Gently stir to combine (it will look like a lot of dressing). Let sit 10 minutes, stirring once or twice as it rests.
-Add the celery, capers, and eggs. Reserve a tablespoon or so of the remaining chopped green onion for garnish, then add the rest to the bowl. Stir to combine. Taste and add more salt/pepper as needed. Refrigerate until ready to serve.
-Just before serving, add the remaining dressing as desired, taste once more for salt (potatoes drink it up! I usually add a few big pinches), and sprinkle with the reserved green onion. Enjoy!
- To STORE. Store leftover potato salad in the refrigerator for up to 3 days. Taste and season with additional salt before serving.
- To FREEZE. No you cannot freeze potato salad (sorry!). The potatoes will become mushy and the dressing will separate.
SERVING: 1of 6CALORIES: 210kcalCARBOHYDRATES: 22gPROTEIN: 8gFAT: 10gSATURATED FAT: 2gPOLYUNSATURATED FAT: 1gMONOUNSATURATED FAT: 6gTRANS FAT: 1gCHOLESTEROL: 95mgPOTASSIUM: 574mgFIBER: 3gSUGAR: 2gVITAMIN A: 205IUVITAMIN C: 24mgCALCIUM: 64mgIRON: 1mg