Recipes details Download PDF
Site Logo

Potato Salad With Greek Yogurt, Dill and Beetroot

yield: 6 total time: 155 minutes
Icon site

Ingredients

  • 1 2/3 pounds potatoes
  • 3 1/2 ounces beetroot canned diced, rinse and drain well
  • 5/8 cup frozen peas cooked and cooled
  • 5/8 cup red onion finely chopped
  • 3 eggs hardboiled and cut into quarters
  • 2 dill pickles large, roughly chopped
  • 7 3/8 ounces natural Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon fresh dill roughly chopped
  • 1 tablespoon fresh parsley roughly chopped
  • salt
  • pepper
  • 4 tablespoons greek yogurt – thinned with milk for drizzling
  • 1 hardboiled egg cut into eighths
  • 2 tablespoons frozen peas cooked
  • 3 pieces beetroot diced, cut into smaller cubes
  • chopped parsley A small quantity of, or dill for sprinkling

Nutrition

  • Calories : 210 calories
  • Carbohydrate : 27 grams
  • Cholesterol : 140 milligrams
  • Fat : 8 grams
  • Fiber : 5 grams
  • Protein : 9 grams
  • SaturatedFat : 2 grams
  • Sodium : 220 milligrams
  • Sugar : 5 grams
Icon site footer
Thank you for visiting our website. Hope you enjoy Potato Salad With Greek Yogurt, Dill and Beetroot above. You can see more 15 potato salad with greek yogurt recipe Ignite your passion for cooking! to get more great cooking ideas.

Recipes with Similar Ingredients