Meal-In-A-Bowl Potato Salad

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Servings: 6 Difficulty: Intermediate
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A vibrant Mediterranean-style potato salad with fresh herbs, olives, and a creamy yogurt dressing
Meal-in-a-Bowl Potato Salad recipe image

This refreshing potato salad offers a lighter, brighter twist on the classic side dish. Creamy red potatoes are steamed until tender and tossed with crisp green peppers, briny black olives, and fresh parsley. The dressing is a tangy blend of low-fat yogurt, Dijon mustard, dill, and lemon juice, providing a zesty kick without heavy mayo. It’s a perfect make-ahead dish for potlucks, summer picnics, or a quick weeknight lunch. The combination of textures and flavors makes it satisfying enough to stand alone as a meal.

Meal-in-a-Bowl Potato Salad recipe image
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Meal-In-A-Bowl Potato Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 131.1

Description

This refreshing potato salad offers a lighter, brighter twist on the classic side dish. Creamy red potatoes are steamed until tender and tossed with crisp green peppers, briny black olives, and fresh parsley. The dressing is a tangy blend of low-fat yogurt, Dijon mustard, dill, and lemon juice, providing a zesty kick without heavy mayo. It&# 226;ÂÂs a perfect make-ahead dish for potlucks, summer picnics, or a quick weeknight lunch. The combination of textures and flavors makes it satisfying enough to stand alone as a meal.

Ingredients

Directions

  1. Steam the unpeeled red potatoes until they are just tender when pierced with a fork, but not mushy.
  2. Allow the potatoes to cool enough to handle, then cut them in half or quarters with a sharp knife, being careful not to remove the skins.
  3. Place the cut potatoes in a large serving bowl.
  4. Add the thinly sliced red onion rings, seeded and sliced green pepper, and pitted black olive slices to the bowl.
  5. Hard-boil four eggs, peel them, and slice them crosswise.
  6. Remove and discard two of the egg yolks, then arrange the remaining egg slices over the potatoes.
  7. Sprinkle the minced fresh parsley over the salad.
  8. In a small bowl, whisk together the plain low-fat yogurt, Dijon mustard, snipped fresh dill, sugar, lemon juice, salt, and freshly ground black pepper to create the dressing.
  9. Drizzle the olive oil into the dressing and mix well.
  10. Pour the yogurt dressing over the salad ingredients.
  11. Gently toss the salad to combine all ingredients evenly, or serve as is with the dressing on the side.
  12. Serve the salad chilled or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 131.1kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.2mg1%
Total Carbohydrate 28.9g10%
Dietary Fiber 3.7g15%
Sugars 1.4g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato salad, mediterranean salad, yogurt dressing, red potatoes, healthy side dish, vegan potato salad, dill dressing, summer picnic food, meal prep, light lunch, potato bowl, fresh herbs, black olives, green pepper, easy salad, potluck recipe, vegetarian, low fat salad, dijon mustard, lemon dill
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