Steamed Vegetable Potato and Egg Salad
Elevate your salad game with this Steamed Vegetable Potato and Egg Salad, a wholesome and vibrant dish that's perfect as a side or a stand-alone meal. Featuring tender steamed potatoes, carrots, and green beans paired with protein-rich hard-boiled eggs, this dish is brought together with a creamy dressing made from a luscious combination of mayonnaise, Greek yogurt, and a touch of Dijon mustard. Steaming the vegetables ensures they retain their nutrients and vibrant colors, while the freshly chopped parsley adds a burst of freshness. Easy to prepare in under 45 minutes, this salad is perfect for family gatherings, meal prep, or a refreshing lunch. Serve it chilled or at room temperature and let its balanced flavors and creamy texture delight your taste buds.
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Ingredients
- 500 grams Potatoes
- 150 grams Carrots
- 150 grams Green beans
- 4 Eggs
- 4 tablespoons Mayonnaise
- 2 tablespoons Plain Greek yogurt
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 litre Water
Directions
Step 1
Wash and peel the potatoes, then cut them into bite-sized cubes. Wash and peel the carrots, then slice them into thin rounds. Trim the ends of the green beans and chop them into 2-inch lengths.
Step 2
Bring 1 litre of water to a boil in a pot with a fitted steamer basket. Add the cubed potatoes to the steamer basket, cover, and steam for 10 minutes.
Step 3
After 10 minutes, add the sliced carrots and chopped green beans to the steamer basket with the potatoes. Steam all the vegetables together for an additional 8-10 minutes, or until they are tender but still slightly firm. Remove the steamer basket and set the vegetables aside to cool.
Step 4
Meanwhile, place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to a simmer. Cook the eggs for 8-9 minutes for hard-boiled eggs. Once done, transfer the eggs to a bowl of ice water to cool. Peel and cut the eggs into quarters.
Step 5
In a large mixing bowl, combine the mayonnaise, plain Greek yogurt, Dijon mustard, salt, and black pepper. Whisk until it forms a smooth dressing.
Step 6
Once the vegetables and potatoes have cooled, add them to the bowl with the dressing. Gently toss to coat the vegetables evenly.
Step 7
Add the quartered eggs on top of the salad and sprinkle with chopped fresh parsley for garnish.
Step 8
Serve the salad chilled or at room temperature as a side or main dish. Enjoy!
Nutrition Facts
| Serving size | (2121.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1338.6 |
| Total Fat 66.0g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 807mg | 0% |
| Sodium 2108.2mg | 0% |
| Total Carbohydrate 146.5g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 20.0g | |
| Protein 45.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 410.4mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 3879.2mg | 0% |
Source of Calories