Japanese Potato Salad

A high-protein Japanese potato salad with chicken, eggs, and a creamy sauce, perfect for a nutritious meal.

By @mattwalterfit

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 3 large eggs
• 300 g boiled potatoes
• 3 tbsp nonfat plain Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 0.25 cup fat-free milk
• 2 tbsp Light Mayonnaise
• 0 salt
• 0 pepper
• 0 red pepper flakes
• 300 g boiled potatoes
• 3 hard-boiled eggs
• 1 medium cucumber, sliced
• 0 green onion
• 170 g cooked chicken breast, diced

Instructions

1. In two small pots, boil your eggs and potatoes over medium heat for about 12 minutes each (longer for larger potatoes), until fully cooked.
2. Make your sauce by combining Greek yogurt, mustard, mayo, honey, milk, salt, pepper, and red pepper flakes. Mix until smooth.
3. Add your cooked potatoes, hard-boiled eggs, cucumber, green onion, and diced chicken breast.
4. Smash everything together, mix until fully combined, and enjoy!