Dill Potato Salad with Collagen & Nutritional Yeast
NuNaturals
6
20 minutes
75 minutes
266
American
Side Dishes, Salads
This dill potato salad is a creamy, classic potato salad made with Russet potatoes, hard boiled eggs, celery and fresh dill. NuNaturals Collagen and Nutritional Yeast add protein and a savory, cheesy flavor. A crowd-pleasing side for summer BBQs, picnics and meal prep.
Ingredients
- 1 pound Russet potatoes, diced into bite-sized pieces
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 2 tablespoons NuNaturals Nutritional Yeast
- 2 tablespoons NuNaturals Collagen
- 1 to 2 tablespoons pickle juice
- 1 teaspoon spicy brown mustard
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 3 hard boiled eggs, chopped
- 2 celery stalks, finely diced
- 1/3 cup finely diced red onion
Directions
- Bring a large pot of water to a boil. Add the potatoes and cook for 10–12 minutes, or until fork tender. Drain and allow the potatoes to cool slightly.
- In a large mixing bowl, add the mayonnaise, dill, NuNaturals Nutritional Yeast, NuNaturals Collagen, pickle juice, mustard, sea salt, and black pepper. Stir until smooth.
- Add the cooked potatoes, chopped hard boiled eggs, red onion, and celery. Toss gently until everything is evenly coated.
- Taste and add additional salt and pepper if desired.
- Chill for at least 1 hour before serving for the best flavor.
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