Healthier Japanese Potato Salad by @raziyyz

30 min

2 servings

🥣

60 ml

Fat free greek yogurt

🌼

15 ml

Yellow mustard

🥚

30 ml

Light mayo

🥛

60 ml

Milk

🍯

5 ml

Honey

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

🌶️

0.25 g

Chili flakes

🍶

15 ml

Vinegar

🥔

360 g

Potatoes

🥚

150 g

Eggs

🥒

100 g

Cucumber

🧅

30 g

Green onions

🍗

170 g

Chicken breast

  1. Wash
    • potatoes

    Wash the potatoes and place them in a saucepan. Cover with cold water.

  2. Boil
    • potatoes

    Bring the potatoes to a boil and cook for 15–20 minutes until fork-tender.

  3. Drain
    • potatoes

    Drain the cooked potatoes and let them cool slightly.

  4. Place
    • eggs

    Place the eggs in a second saucepan and cover them with water.

  5. Boil
    • eggs

    Boil the eggs for 8 minutes for soft, jammy centers. Drain and cool them under cold water.

  6. Cube
    • chicken breast

    Cube the chicken breast and cook it thoroughly until the center reaches 165°F / 74°C.

  7. Slice
    • cucumber
    • green onions

    Thinly slice the cucumber and chop the green onions.

  8. Whisk
    • fat-free plain Greek yogurt
    • yellow mustard
    • Milk

    Whisk the Greek yogurt, yellow mustard, light mayo, milk, honey, salt, black pepper, chili flakes, and optional vinegar in a large bowl.

  9. Add
    • potatoes
    • eggs
    • cucumber

    Add the potatoes, eggs, cucumber, green onions, and cooked chicken breast to the bowl.

  10. Mash
    • potatoes
    • eggs
    • Fat free greek yogurt

    Lightly mash the potatoes and eggs with a fork. Fold everything together until creamy and evenly coated.

  11. Serve

    Serve immediately or chill the salad before serving.

Healthier Japanese Potato Salad by @raziyyz

30 min

2 servings

🥣

60 ml

Fat free greek yogurt

🌼

15 ml

Yellow mustard

🥚

30 ml

Light mayo

🥛

60 ml

Milk

🍯

5 ml

Honey

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

🌶️

0.25 g

Chili flakes

🍶

15 ml

Vinegar

🥔

360 g

Potatoes

🥚

150 g

Eggs

🥒

100 g

Cucumber

🧅

30 g

Green onions

🍗

170 g

Chicken breast

Preparation Steps

  1. Step 1/11

    Wash the potatoes and place them in a saucepan. Cover with cold water.

    🥔potatoes
    🍲saucepan

  2. Step 2/11

    Bring the potatoes to a boil and cook for 15–20 minutes until fork-tender.

    🥔potatoes
    🍲saucepan
    🍴fork

  3. Step 3/11

    Drain the cooked potatoes and let them cool slightly.

    🥔potatoes
    🧺colander

  4. Step 4/11

    Place the eggs in a second saucepan and cover them with water.

    🥚eggs
    🍲saucepan

  5. Step 5/11

    Boil the eggs for 8 minutes for soft, jammy centers. Drain and cool them under cold water.

    🥚eggs
    🍲saucepan
    🧺colander

  6. Step 6/11

    Cube the chicken breast and cook it thoroughly until the center reaches 165°F / 74°C.

    🍗chicken breast
    🔪chef's knife
    🪵cutting board
    🍲saucepan

  7. Step 7/11

    Thinly slice the cucumber and chop the green onions.

    🥒cucumber
    🧅green onions
    🔪chef's knife
    🪵cutting board

  8. Step 8/11

    Whisk the Greek yogurt, yellow mustard, light mayo, milk, honey, salt, black pepper, chili flakes, and optional vinegar in a large bowl.

    🥣fat-free plain Greek yogurt
    🌼yellow mustard
    🥚light mayo
    🥛milk
    🍯honey
    🧂salt
    ⚫black pepper
    🌶️chili flakes
    🍶vinegar
    🥣large mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄spoon

  9. Step 9/11

    Add the potatoes, eggs, cucumber, green onions, and cooked chicken breast to the bowl.

    🥔potatoes
    🥚eggs
    🥒cucumber
    🧅green onions
    🍗chicken breast
    🥣large mixing bowl
    🔪chef's knife
    🪵cutting board

  10. Step 10/11

    Lightly mash the potatoes and eggs with a fork. Fold everything together until creamy and evenly coated.

    🥔potatoes
    🥚eggs
    🥣large mixing bowl
    🍴fork
    🥄spoon

  11. Step 11/11

    Serve immediately or chill the salad before serving.

    🥣large mixing bowl

Composition

Ingredients

Types

Condiment, Dairy, Sweetener, Seasoning, Vegetables, Egg, Meat

Ingredients

Fat free greek yogurt, Yellow mustard, Light mayo, Milk, Honey, Salt, Pepper, Chili flakes, Vinegar, Potatoes, Eggs, Cucumber, Green onions, Chicken breast

Notes

Fat free greek yogurt (plain), Yellow mustard (or dijon), Milk (any milk), Salt (to taste), Pepper (to taste), Chili flakes (to taste), Vinegar (optional), Potatoes (small, boiled), Eggs (hard boiled), Cucumber (thinly sliced), Chicken breast (cubed)

Allergens

Mustard, Milk, Egg

Dietetics

Dietary regimen

High Protein, Lower Calorie, Gluten-Free

Calories

475 kcal

Macro nutrients

Protein: 48g, Carbohydrates: 41g, Fat: 14g, Fiber: 5g, Sugar: 10g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 3mg, Potassium: 1050mg, Sodium: 680mg

Vitamins

Vitamin A: 140mcg, Vitamin C: 32mg, Vitamin D: 2.5mcg, Vitamin B12: 1.5mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

large mixing bowl, saucepan, colander, chef's knife, cutting board, measuring cups, measuring spoons, fork, spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Lunch, Dinner, Meal Prep, Picnic

Origin

Source

Platform

instagram

Original Creator

@raziyyz

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Creamy, Soft, Chunky, Tender, Crisp

Flavors

Savory, Tangy, Mildly Sweet, Peppery, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep below 90°F / 32°C,Discard after 1 hour if above 90°F / 32°C due to chicken, eggs, and dairy), fridge : 3 days (Store in an airtight container,Keep at or below 40°F / 4°C,Refrigerate within 2 hours of preparation), freezer : (Not recommended because the yogurt-based dressing, cucumber, potatoes, and eggs may become watery or grainy after thawing)