Lighten up your favorite potato salad with this healthy recipe!
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.