High-Protein Japanese Potato Salad

Ingredients

• 0.25 cup plain fat-free Greek yogurt
• 1 tbsp yellow mustard (Dijon mustard may be substituted.)
• 2 tbsp light mayonnaise
• 0.25 cup milk (Any milk may be used.)
• 1 tsp honey
• salt (To taste.)
• black pepper (To taste.)
• chili flakes (To taste; included for a spicy kick.)
• 1 tbsp vinegar (Optional.)
• 3 small potatoes (Boiled; approximately 300 g total.)
• 3 eggs (Hard-boiled; the source specifies an 8-minute boil for soft, jammy centers.)
• 0.5 cucumber (Thinly sliced; approximately 75 g.)
• 0.25 cup green onions
• 1 chicken breast (Cubed; approximately 170 g. The source does not specify how the chicken is cooked, so use prepared chicken if it is not already cooked.)

Steps

1. 1

   Boil the potatoes for 15–20 minutes, until they are fork-tender. Drain them and set them aside for mixing.

2. 2

   Boil the eggs for 8 minutes. The source specifies this timing for soft, jammy centers. Cool and peel them before adding them to the salad.

3. 3

   In a large bowl, combine the Greek yogurt, mustard, light mayonnaise, milk, honey, salt, black pepper, and chili flakes. Add the optional vinegar if using, and mix until the sauce is smooth.

4. 4

   Add the boiled potatoes, hard-boiled eggs, thinly sliced cucumber, green onions, and cubed chicken to the bowl on top of the sauce.

5. 5

   Lightly break up and mash the potatoes and eggs into small pieces while mixing everything together, coating the ingredients evenly with the sauce.

6. 6

   Serve and enjoy.

Notes

The source does not specify a cooking method for the chicken breast; use cooked, prepared chicken unless the chicken is being cooked separately. Nutrition is estimated from the listed ingredients and may differ from the stated 475 calories, 48 g protein, 41 g carbohydrates, and 14 g fat per serving.

Nutrition per serving

• salad
• main
• high-protein
• lower-calorie
• Japanese-inspired
• vegetarian-no
• no-bake-after-prep
• meal-prep