Greek Potato Salad

Potato salad is traditionally NOT a very healthy salad and very high in fats and carbs. However, with a few ingredients swaps and different herbs, potato salad can be a high protein, nutrients dense side dish. I actually developed this dish while doing meal prep for a very athletic client. She needed HIGH protein, moderate carbs and low fats for a certain program and I had to be creative in getting enough protein and a good source of carbohydrates that contained beneficial fiber. And alas, this salad was born. I have added more vegetables for micronutrients and fresh dill, as well as Greek yogurt, feta and boiled egg for protein. I am pairing this with lettuce wrapped turkey burgers, which also pair well with sunny days and BBQs. With the left over Greek yogurt and cucumber, I recommend making a tzatziki sauce for the burgers.

The potato salad will keep in the fridge for up to 4 days if you want to make a large batch for meal prep. You can also add some olives in for some healthy fats and salt, but the olive-free version is better tolerated by all ages. Another important consideration is the potatoes, DO NOT OVERCOOK them as they will make the salad soggy. This is not your traditional soggy potato salad, it’s a mature, put-together salad so just make sure the potatoes are not too soft. I boiled mine for 6 minutes and then taste tested that it was cooked through but still had its form. Cook a little longer if needed but definitely keep an eye on them. I also rinse the potatoes in cool water then placed them in the fridge to cool ASAP.

Greek Potato Salad

4 servings

Ingredients

1 bag baby potatoes - cut in half/ quarters

1 cup cucumber - diced

1 cup cherry tomatoes - cut in half

1/4 cup purple onion - diced

3 boiled eggs - chopped

1/4 cup fresh dill - chopped

1/3 cup feta cheese - crumbled

1/2 cup plain Greek yogurt

2 tbsp lemon juice

1/2 tsp black pepper

1 tsp sea salt

Directions:

1. Boil potatoes until tender (6-7 minutes) but not too soft. Drain and let cool in fridge. Do the same to the eggs but boil to hard (7-8 minutes) and let cool.

2. Add cooled potatoes and eggs, cucumber, tomatoes, onion, dill and feta cheese to a large bowl and toss.

3. In a small bowl combine yogurt, lemon juice, salt and pepper then pour over potato mixture. Mix well and serve with additional dill or feta if desired