Description
A creamy, refreshing potato salad with Greek yogurt base, crisp cucumbers, onions, and maple-glazed chickpeas (vegan bacon alternative). Balanced textures and flavors complement grilled proteins beautifully.
Ingredients
2 lbs old-fashioned diced potatoes (or baby potatoes)
1 cup plain Greek yogurt (or dairy-free alternative)
1/4 cup maple syrup
1/4 cup balsamic vinegar
1 tsp Dijon mustard
1/2 cup chopped cucumbers
1/2 cup thinly sliced red onions
1 can (15 oz) garbanzo beans
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Dice potatoes into 1-inch pieces. Boil in salted water 12-15 minutes until tender but firm. Drain and let cool.
2. In bowl, whisk Greek yogurt, balsamic vinegar, Dijon mustard, 1/2 tsp salt, and pepper.
3. In oven-safe dish, roast chickpeas with 1 tbsp olive oil, maple syrup, paprika, and remaining salt at 400°F for 20-25 minutes until crispy.
4. Add cooled potatoes, cucumbers, onions, and roasted chickpeas to dressing. Mix gently.
5. Chill at least 30 minutes before serving for fullest flavor.
Notes
Swap Greek yogurt for coconut yogurt for vegan option
Chickpeas can be grilled corn kernels instead
Store in airtight container up to 3 days
Ideal for batch cooking for gatherings
- Prep Time: 45
- Cook Time: 30
- Category: Dinner
- Method: Boiling, Roasting, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg