No mere side dish, this potato salad is hearty enough to make a meal.

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Servings:
4
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Ingredients

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Directions

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  • In a 1 1/2-quart saucepan, place potatoes, egg, and enough cold water to cover both by 1 inch. Cover pan and bring to a boil over high heat. Reduce heat to medium and cook uncovered about 8 minutes until potatoes are tender when pierced with a knife.

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  • Meanwhile, in a large bowl, combine lemon zest (reserve some for garnish), lemon juice, yogurt, mayonnaise, mustard, salt, and pepper to make dressing.

  • Add green beans to simmering water and cook 30 seconds. Drain potatoes, egg, and green beans in a colander. Carefully crack cooked egg and place in a bowl of cold water for 1 minute, then peel and set aside. Add hot potatoes, green beans, chickpeas, and tomatoes to dressing and toss gently to coat.

  • Serve warm, at room temperature, or chilled. When ready to serve, chop egg. Top salad with egg, Parmesan, chives, and additional lemon zest, if desired.

Nutrition Facts

308 calories; fat 8g; saturated fat 2g; carbohydrates 51g; insoluble fiber 9g; sugars 5g; protein 13g; sodium 667mg; calcium 167mg; iron 3mg.
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