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By Kaylyn Elcock
Creamy Potato Salad
9 steps
Prep:25minCook:20min
Updated at: Thu, 17 Aug 2023 04:51:14 GMT
Nutrition balance score
Good
Glycemic Index
55
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories193.6 kcal (10%)
Total Fat11.8 g (17%)
Carbs15.6 g (6%)
Sugars3.3 g (4%)
Protein6.2 g (12%)
Sodium200.1 mg (10%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 ¼ cupsred onion
chopped
¾ cupbell pepper
chopped
4 teaspoonsolive oil
1.5 poundYukon gold potatoes
cut into 3/4 inch cubes
3eggs
large
⅔ cupolive oil mayonnaise
¾ cupplain whole milk Greek yogurt
1 tablespoondijon mustard
2 teaspoonsfresh lemon juice
¼ cupfresh flat-leaf parsley
chopped
2 tablespoonsfresh dill
chopped
½ teaspoonground black pepper
Instructions
Step 1
1. Preheat oven to 425 degrees
Step 2
2. Combine onion, bell peppers and oil on a baking sheet
Step 3
3. Bake until tender and lightly charred, about 15 minutes
Step 4
4. Place potatoes in a large saucepan with water to cover by 2 inches
Step 5
5. Bring to a biol over high head. Reduce heat to medium low. Simmer until potatoes are barely tender, about 5 minutes
Step 6
6. Add eggs to pan. Cook until potatoes are tender, about 12 minutes
Step 7
7. Remove eggs and place in a bowl filled with ice water. Let stand 5 minutes. Drain potatoes. Cool 5 minutes
Step 8
8. Combine mayonnaise, yogurt, mustard, justice, parsley, dill, salt and pepper in a medium bowl. Peel cooked eggs and chop. Add eggs, potatoes, and onion mixture to mayonnaise mixture and stir to combine
Step 9
9. Serve immediately, or chill before serving
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