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Potato Salad With Greek Yogurt, Dill and Beetroot
RECIPE POCKET17Ingredients
3Hours
210Calories
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Ingredients
US|METRIC
6 SERVINGS
- 750 grams potatoes
- 100 grams beetroot (canned diced, rinse and drain well)
- 80 grams frozen peas (cooked and cooled)
- 100 grams red onion (finely chopped)
- 3 eggs (hardboiled and cut into quarters)
- 2 dill pickles (large, roughly chopped)
- 210 grams natural Greek yogurt
- 2 Tbsp. olive oil
- 1 Tbsp. fresh dill (roughly chopped)
- 1 Tbsp. fresh parsley (roughly chopped)
- salt
- pepper
- 4 Tbsp. greek yogurt (– thinned with milk for drizzling)
- 1 hardboiled egg (cut into eighths)
- 2 Tbsp. frozen peas (cooked)
- 3 pieces beetroot (diced, cut into smaller cubes)
- chopped parsley (A small quantity of, or dill for sprinkling)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium220mg9% |
| Potassium710mg20% |
| Protein9g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C60% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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