The last few weeks have been CRAZY! I’m the type of person who likes to be busy, but even I’m ready for a break after the nonstop work-work-work pace of the last month or so.
During busy months like these have been, I love to spend a Saturday or Sunday afternoon cooking up food that I can eat for the rest of the week.
This potato salad is particularly great, because it’s not only lighter than your traditional mayonnaise-and-sour-cream combo, it’s packed with protein from the greek yogurt!
I like to make a big batch and divvy it up into small containers, then pull a serving out of the fridge to go with some turkey sandwiches for a quick and easy lunch.
And thankfully, one afternoon of food prep can keep me covered for a whole week of lunches if I plan my time right. Some of my other cook-Saturday, eat-all-week favorites include these crabcakes (chill the formed patties and cook them whenever you want to eat!), broccoli or potato soups, corn salsa (eaten as a salad) and bolognese (it’s great reheated). If you want to prep once and eat all week, this healthier potato salad is a great dish to start with.
- 2 pounds red potatoes, diced
- 1 tsp. dijon mustard
- 1 cup plain greek yogurt
- salt and pepper to taste
- 2 teaspoons chopped dill
- Place the diced potatoes in a medium stockpot and cover them with cold water. Throw in a teaspoon of salt and bring potatoes to a boil. Cook for about 20 minutes or until potatoes are easily pierced with a fork.
- Drain potatoes and return them to the stockpot. Let cool for a bit – 15 minutes is usually good.
- When the potatoes have cooled, add dijon, greek yogurt, salt, pepper, and chopped dill to potatoes and mix well. The amount of dill, like the salt and pepper, is really a matter of personal preference – add as much or as little as you’d like until it tastes right!
- Store potato salad in the fridge until you’re ready to serve.