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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Recipe Information
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
Instructions
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.
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.
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.
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.
In a large mixing bowl, combine the mayonnaise, plain Greek yogurt, Dijon mustard, salt, and black pepper. Whisk until it forms a smooth dressing.
Once the vegetables and potatoes have cooled, add them to the bowl with the dressing. Gently toss to coat the vegetables evenly.
Add the quartered eggs on top of the salad and sprinkle with chopped fresh parsley for garnish.
Serve the salad chilled or at room temperature as a side or main dish. Enjoy!
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 2108 mg | 92% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 20.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 410 mg | 32% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3879 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
