Imported from TikTok

High-Protein Loaded Potato and Egg Salad

Name: High-Protein Loaded Potato and Egg Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb Yukon gold potatoes (Cubed); 6 Large eggs (Hard-boiled and chopped); 4 slices Center-cut bacon (Cooked until crispy); 50 g Red onion (Finely diced); 50 g Dill pickles (Finely diced); 3 tbsp Fresh chives (Chopped); 2 tbsp Fresh dill (Chopped); 0.75 cup Low-fat cottage cheese (2%); 0.5 cup Nonfat Greek yogurt; 2 tbsp Light mayonnaise; 1 tbsp Dijon mustard; 1 tbsp Yellow mustard; 2 tbsp Dill pickle juice; 1 tsp Garlic powder; 0.5 tsp Onion powder; 0.5 tsp Smoked paprika; Salt (To taste); Black pepper (To taste); Chili oil (Optional; drizzle over the salad to taste for extra heat)

Recipe by @hunt4shredz @hunt4shredz · TikTok

A creamy potato and egg salad tossed with a blended cottage-cheese and Greek-yogurt dressing, then loaded with bacon, pickles, onion, and fresh herbs. The source suggests chili oil as an optional spicy finish.

4 servings45 minAmerican

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Ingredients

1.5 lb Yukon gold potatoes (Cubed)
6 Large eggs (Hard-boiled and chopped)
4 slices Center-cut bacon (Cooked until crispy)
50 g Red onion (Finely diced)
50 g Dill pickles (Finely diced)
3 tbsp Fresh chives (Chopped)
2 tbsp Fresh dill (Chopped)
0.75 cup Low-fat cottage cheese (2%)
0.5 cup Nonfat Greek yogurt
2 tbsp Light mayonnaise
1 tbsp Dijon mustard
1 tbsp Yellow mustard
2 tbsp Dill pickle juice
1 tsp Garlic powder
0.5 tsp Onion powder
0.5 tsp Smoked paprika
Salt (To taste)
Black pepper (To taste)
Chili oil (Optional; drizzle over the salad to taste for extra heat)

Steps

1
Prepare the dressing by adding the cottage cheese, Greek yogurt, light mayonnaise, Dijon mustard, yellow mustard, dill pickle juice, garlic powder, onion powder, smoked paprika, salt, and black pepper to a blender. Blend until smooth.
2
Finely chop the red onion, chives, fresh dill, and dill pickles if they are not already prepared.
3
Add the cubed potatoes and chopped hard-boiled eggs to a large bowl. Add the chopped onion, chives, dill, and pickles.
4
Pour the dressing into the bowl and mix everything together until combined.
5
Finish with the crispy center-cut bacon for crunch. For extra heat, drizzle with chili oil, if desired, then serve.

Notes

The description gives four servings and approximate per-serving macros: 410 calories, 25 g protein, 43 g carbohydrates, and 18 g fat. Chili oil is mentioned as an optional finish in the audio but is not quantified. Cooking times are estimates; the source does not specify potato-boiling time or exact serving temperature.