High-Protein Cold Potato Salad
Eating the potatoes cold maximizes the resistant starch content. This revised recipe uses a Greek yogurt base for a high-protein dressing, further enhancing the meal's blood sugar-friendly profile.
Servings: 4 | Prep Time: 15 minutes (plus overnight chill)
Ingredients
- 1.5 lbs small red or yellow potatoes
- 1 cup chopped celery
- 1/2 red onion finely diced
- 1 15 oz can chickpeas, rinsed and drained (protein/fiber)
- 1/2 cup Kalamata olives sliced
- 1/2 cup fresh parsley chopped
For the High-Protein Yogurt Dressing:
- 1/2 cup plain Greek yogurt
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp dried dill optional
- Salt and black pepper to taste
Instructions
- Prep the Starch (The Crucial Step): Boil the potatoes whole until fork-tender. Drain and let cool on the counter for 30 minutes, then cut into bite-sized pieces. Refrigerate overnight (minimum 6 hours).
- Combine Ingredients: In a large bowl, gently combine the chilled potatoes, celery, red onion, chickpeas, and olives.
- Dress the Salad: In a separate small bowl, whisk all the dressing ingredients together until smooth.
- Toss and Chill: Pour the dressing over the potato mixture and toss gently until everything is well coated. Stir in the fresh parsley. Return the salad to the refrigerator for at least 30 minutes to allow the flavors to blend before serving.