Light Lemon-Parmesan Potato Salad | cookithealthier.com

Recipe | Light Lemon-Parmesan Potato Salad

Yields12 Servings

I N G R E D I E N T S //
 2 lbs baby new potatoes
 4 tbsp fresh lemon juice (optional-use half if you're not into lemon flavor, then add more to taste)
 1.50 tbsp garlic salt
 1 cup plain greek yogurt
 ½ cup chopped green onions
 ½ cup chopped fresh parsley
 1 tbsp chopped fresh dill
 1 cup shredded parmesan

D I R E C T I O N S //
1

In a 16 - 20qt stockpot (basically a large enough pot to boil your potatoes in), add in your washed new potatoes and fill with enough water to cover all the potatoes. Season with some salt and pepper. Place on your stove and bring to a boil. Boil the potatoes for 10-15 minutes until you can pierce them all the way through with a knife or fork.

2

While your potatoes are boiling, grab a large mixing bowl and mix up the delicious lemon-parmesan "sauce" that you'll toss on the potatoes.
Add into the bowl the greek yogurt, garlic salt, lemon juice, chopped green onion, parsley and dill. Stir everything together until thoroughly combined and set aside until your potatoes are ready!
(PRO TIP: kick the flavor up a little more by subbing half of the greek yogurt for Primal Kitchen's Garlic Aioli Mayo with Avocado Oil)

3

Once your potatoes are done boiling, drain them in a strainer and allow them to cool on their own for about 5 minutes before you start to quarter them. Once they are cooled enough for you to touch, quarter each potato and toss into the mixing bowl you set aside with the "sauce." Then gently toss all the potatoes in the sauce until everything is coated. Finally, toss in the parmesan cheese and give everything one last stir. This potato salad is great served warm/ room temp or you can store in the fridge and serve cold!

Nutrition Facts

Serving Size 1/2 cup

Servings 12


Amount Per Serving
Calories 208
% Daily Value *
Total Fat 9.2g15%
Trans Fat 0g
Cholesterol 24mg8%
Sodium 813mg34%
Total Carbohydrate 15g5%
Dietary Fiber 0.4g2%
Sugars 1.6g
Protein 15.7g32%

Vitamin A 8.5%
Vitamin C 28.5%
Calcium 49.5%
Iron 2.7%

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

xoxo Ashley

 

Ingredients

I N G R E D I E N T S //
 2 lbs baby new potatoes
 4 tbsp fresh lemon juice (optional-use half if you're not into lemon flavor, then add more to taste)
 1.50 tbsp garlic salt
 1 cup plain greek yogurt
 ½ cup chopped green onions
 ½ cup chopped fresh parsley
 1 tbsp chopped fresh dill
 1 cup shredded parmesan

Directions

D I R E C T I O N S //
1

In a 16 - 20qt stockpot (basically a large enough pot to boil your potatoes in), add in your washed new potatoes and fill with enough water to cover all the potatoes. Season with some salt and pepper. Place on your stove and bring to a boil. Boil the potatoes for 10-15 minutes until you can pierce them all the way through with a knife or fork.

2

While your potatoes are boiling, grab a large mixing bowl and mix up the delicious lemon-parmesan "sauce" that you'll toss on the potatoes.
Add into the bowl the greek yogurt, garlic salt, lemon juice, chopped green onion, parsley and dill. Stir everything together until thoroughly combined and set aside until your potatoes are ready!
(PRO TIP: kick the flavor up a little more by subbing half of the greek yogurt for Primal Kitchen's Garlic Aioli Mayo with Avocado Oil)

3

Once your potatoes are done boiling, drain them in a strainer and allow them to cool on their own for about 5 minutes before you start to quarter them. Once they are cooled enough for you to touch, quarter each potato and toss into the mixing bowl you set aside with the "sauce." Then gently toss all the potatoes in the sauce until everything is coated. Finally, toss in the parmesan cheese and give everything one last stir. This potato salad is great served warm/ room temp or you can store in the fridge and serve cold!

Recipe | Light Lemon-Parmesan Potato Salad

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