Satiating Gluten-Free Potato Salad

Ingredients

• 1 large potato (boiled with salt and cubed)
• 4 hard-boiled eggs (divided: 3.5 for the mixture and 0.5 for garnish)
• 50 g diced ham (browned in the pan)
• chives (or onion, chopped to taste)
• 150 g Greek yogurt (for the dressing)
• 1 tsp Dijon mustard (for the dressing)
• 2 tbsp olive oil (for the dressing)
• 1 tbsp paprika (for the dressing)
• salt (to taste)
• pepper (to taste)

Steps

1. 1

   Boil the large potato in salted water until tender. Let cool and cut into small cubes.

2. 2

   Cook the eggs until hard-boiled (approximately 10 minutes). Peel and chop 3.5 eggs; reserve the other half for garnish.

3. 3

   In a small skillet, brown the diced ham until lightly crispy.

4. 4

   In a large bowl, mix the chopped eggs with the cubed potato.

5. 5

   Add the chopped chives and browned ham cubes to the potato and egg mixture.

6. 6

   To prepare the dressing, mix the Greek yogurt, Dijon mustard, olive oil, paprika, salt, and pepper in a separate bowl until you get a smooth emulsion.

7. 7

   Incorporate the dressing into the previous preparation and mix well so the ingredients are fully integrated.

8. 8

   Refrigerate the salad before serving so it is well chilled.

9. 9

   Serve garnished with extra ham cubes, a bit more chives, and the reserved hard-boiled egg half.

Notes

You can substitute the chives with finely chopped red onion if you prefer a more intense flavor. It is an excellent option for meal prep as it keeps well in the refrigerator.

Nutrition per serving

• salad
• gluten-free
• low carb
• keto
• healthy
• lunch
• easy