Weeknight Wonders


18
4
What's This?
Serving size 6

Ingredients

1 ½ lb Yukon Gold potatoes, unpeeled (about 4 medium)4 large eggs⅓ cup plain Greek-style nonfat yogurt2 Tbsp mayonnaise1 Tbsp Dijon mustard1 Tbsp white wine vinegar½ tsp salt¼ tsp freshly ground black pepper1 cup green peas, steamed until tender (2 to 5 minutes) if fresh or thawed if frozen3 Tbsp chopped fresh chives

Directions

  1. Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 25 to 30 minutes. Remove from the steamer and allow to cool completely. Cut the potatoes into ½-inch cubes.
  2. Place the eggs in a medium pot, cover with water, and bring to a boil. Reduce the heat to medium low and simmer for 9 minutes. Drain and rinse the eggs under cold water, or refrigerate until cool enough to handle, and peel them. Discard 2 yolks and then coarsely chop the remaining eggs.
  3. In a large bowl, whisk together the yogurt, mayonnaise, mustard, vinegar, salt and black pepper. Add the eggs, potatoes, peas and chives and gently fold until combined. Cover and refrigerate to allow the flavors to meld for at least 1 hour and up to overnight.

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Nutrition Facts

Provided by: Weeknight Wonders

Per Single Serving / Serves 6 Total

  • Calories 160
  • Total Fat 3.5g
  • Saturated Fat 1g
  • Monounsaturated Fat 1.1g
  • Sodium 370mg
  • Total Carbohydrates 26g
  • Fiber 4g
  • Protein 8g
  • Cholesterol 70mg
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Salad, Side Dish, Vegetarian, Potato, Egg, Yogurt

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