This article has been syndicated to Her Campus from Healthy Helper by Kaila Proulx, a Her Campus Blogger Network member. Read the full post here.
Still putting together your Thanksgiving menu? Be sure to add this high protein take on classic potato salad! This unique recipe is slightly sweet and slightly salty with a delicious mix of flavors and textures. The use of skyr instead of mayo and the addition of steamed lentils amps up the protein while keeping this traditional side dish low in fat. Light yet rich tasting, easy to make, and perfect for your next family get together!
Potatoes are a staple this time of year. From mashed potatoes at Thanksgiving to comforting shepherd’s pie and hearty slow-cooked stews. They’re starchy, filling, and provide a ton of nutrients per serving.
Usually potato salad is more of a summer dish, but I’ve found a unique way to prepare it that makes it perfect for any and all seasons. In fact, the recipe I’m sharing today is the perfect addition to your holiday table this year!
Ingredients (6 servings)
- 2 1/2 pounds of red potatoes
- 2 green onions, chopped
- 2 dill pickles, chopped
- large handful of dill, chopped
- 1/2 cup steamed lentils
- 4 oz siggi’s 4% Fig & Lemon Zest Icelandic Style Skyr
- 4 oz siggi’s 0% Plain Icelandic Style Skyr
- 1 tbsp dijon mustard
- 3 tbsp whole grain dijon mustard
Instructions
Place potatoes in a pot and cover with water. Heat on medium (do not boil) until potatoes can be pierced with a fork (not falling apart). Strain potatoes and place on a cooking sheet to cool for 10 minutes. While potatoes are cooling, place other ingredients in a large mixing bowl and stir together. Add potatoes and mix together again. Place in the refrigerator to chill. Serve cold.
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