You might think of potato salad as strictly a summer food, the stuff of cookouts and backyard barbecues. Well, it’s time to think again! Between Thanksgiving and Christmas, it’s entirely likely that you’ll have leftover boiled potatoes on hand. Keep yourself fueled up for the busy-ness of the season with this high-protein option (and save the recipe for next summer, too!). You can also make a version that is Paleo-friendly (and yes, it can be Whole30-compliant).
So, how are you, my busy people? I hope you haven’t succumbed to the stresses of the season, as I apparently have done. I’m sicker than I’ve been in years. Sounds like hyperbole, I know, but I kid you not. This is the first time in Korea that I’ve needed to take antibiotics (and the medical system here seems to be very antibiotic-happy). Apparently I’ve got a double whammy of bronchitis AND a sinus infection. Paired of course with a fever that won’t quit (two days of Tylenol), and the associated aches and pains. I haven’t been at work for the past two days (but some how I’m not so feeble that I can’t blog. Priorities?) and that’s nearly unprecedented. But they assure me they want me to stay home and keep my germs to myself. I can’t blame them. Hopefully Mr. Golden Graham and the Golden Graham Boy are not next. They are both coughing, though.
Enough of my whining. Let’s talk potato salad. I was going to post this recipe in the summer (in fact, I thought I had posted it) but the timing is even better now: 1) I don’t have to fight for attention with the gazillion other food bloggers posting summer potato salad recipes, 2) you might just have leftover potatoes on hand from holiday meals and 3) it’s a recipe that’s perfectly adaptable for a Whole30 or Paleo-lifestyle, thanks to my new homemade mayonnaise! Plus, when you round it out with some green vegetables, you’ve got a perfectly balanced meal. Protein (from the chicken and egg white), starchy carbs (from the potato) and fat (a little or a lot, depending on whether you use mayo or Greek yogurt). It’s a one-bowl wonder!
(High-Protein) Power Potato Salad
Creamy potato salad that is actually good for you!
Author: The Golden Graham Girl
100g boiled white potato, cut into small cubes
100g baked chicken breast, cut into small pieces
1 hard-boiled egg white, chopped
1/4 cup chopped green onion
2 tsp Dijon mustard (for a Whole30-compliant option, use a compliant mustard instead and add 2 tsp of white vinegar. Read your labels carefully!)
1/4 cup (28g) of Greek yogurt (for a Paleo and Whole30-compliant option, use a few spoonfuls of compliant mayonnaise instead – note that this will alter the nutrition information vs. what is presented below – but no need to even look at that for your Whole30!)
1. Put the first four ingredients in a medium bowl and toss or stir to mix.
2. Combine the remaining ingredients in a small bowl and whisk to create your dressing.
3. Pour the dressing over the potato-chicken-egg white mixture, and stir to coat.
4. Enjoy! I love to serve this on a bed of fresh greens and to garnish with seasonal fruit (such as dried cranberries in the winter, chopped apples or raisins in the fall, sweet peas in the spring and peaches in the summer).
NUTRITION INFORMATION (for Greek yogurt version)
Calories: 275 Fat: 2g Carbohydrates: 23g Sugar: 3g Fiber: 3g Protein: 42g
Eat it right away or refrigerate for later – this is a great to-go lunch idea! This recipe easily multiplies for more servings.