High Protein Healthy Potato Salad
40 min
© foodspring
A creamy, healthy potato salad combines Greek yogurt, our neutral whey protein and mustard for a smooth and light dressing without using mayo. I’ve used a combination of new potatoes, cauliflower and cannellini beans (instead of solely using new potatoes) for a broad mixture of easily digestible starch, micronutrients, fibre and protein. A mixture dill, chives and parsley are delicious but use whichever soft green herbs you love.
Ingredients
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350 gnew potatoes
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250 gcauliflower, cut into small florets
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1 400g tincannellini beans or butter beans, drained and rinsed
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4 tbspfinely chopped soft green herbs (e.g. chives, dill, parsley, tarragon)
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0.5red onion, finely diced
DRESSING:
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100 g0% fat Greek yogurt
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20 gWhey Protein Neutral
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1 tspDijon mustard or American yellow mustard
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1 tbspwhite wine vinegar
Preparation
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1
Place the new potatoes into a pot and cover with water. Bring to the boil over a high heat and, once boiling, turn the heat down to simmer. Cook for 15-20 minutes, until the potatoes are tender then remove them from the water with tongs.
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2
To the boiling water in the pot, add the cauliflower florets and boil for 5 minutes until tender then drain.
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3
Combine the yogurt, whey protein, mustard and vinegar in a bowl. Whisk together until smooth then taste and season with salt, as needed.
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4
Cut the potatoes in half, if needed, then add them to the bowl of dressing along with the cauliflower, beans, herbs and red onion. Stir together to coat then taste and season with salt and black pepper, if required.
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5
Serve now or chill for up to 2 days, until needed.
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1Enjoy!
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