Potato Salad with Olives, Onion and Yogurt Dressing

Ingredients

• Potato1 medium (180 g)
• Green Olives4 count (20 g)
• Red Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Parsley1 tablespoon (4 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10 minutes or until soft but not falling apart.

2. 2

   Step 2

   Remove, drain and set aside.

3. 3

   Step 3

   Meanwhile, cut the red onion into thin sticks. If desired, you can wash the onion with water and salt to reduce the bitterness.

4. 4

   Step 4

   Peel and grate the carrot. Slice the olives.

5. 5

   Step 5

   For the dressing, mix the plain yogurt with mustard and lemon juice. Season with salt and pepper.

6. 6

   Step 6

   In a bowl place the potato, olives, onion and carrot.

7. 7

   Step 7

   Pour the dressing, season with salt and pepper and mix.

8. 8

   Step 8

   Add fresh parsley and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato Salad with Olives, Onion and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.