Nutrition
Calories: 258kcal | Carbohydrates: 28.6g | Protein: 15.6g | Fat: 8.3g | Fiber: 3.2g
If you love potatoes but are trying to hit a protein goal, this High Protein Loaded Potato Salad is for you!
Servings
Ingredients
- 1 3/4 pounds Baby Potatoes (no need to peel)
- 1 High Protein Vegan Bacon Bits
- 1/2 cup Vegan Shredded Cheddar Shreds I used Violife
Dressing
- 11 oz Extra Firm Silken Tofu
- 7 oz Firm Tofu
- 2 tbsp Lemon Juice
- 2 tbsp Nutritional Yeast
- 1 tbsp Water
- 1 tbsp Apple Cider Vinegar
- 1 1/2 tsp Salt
- 1 tsp Sugar
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 1/2 tsp Fresh Dill finely chopped
Instructions
- Boil a large pot of water.
- Rinse the baby potatoes, and cut them in half (no need to peel them). You can also use normally sized potatoes, just make sure you cut them small. Add these to the boiling pot of water. Cook for about 20 - 25 minutes, or until fork tender.
- While you're waiting on the potatoes to cook, make the High Protein Vegan Bacon Bits recipe linked above.
- In a blender, blend together all of the ingredients listed under the Dressing section (except for the dill) until very smooth.
- Finely chop the fresh dill. Stir this into the dressing by hand; you don't want this to turn lime green!
- Mix together the cooked potatoes, "bacon" bits, blended dressing and shredded cheese together.
- You can either eat this now or wait until it has cooled off in the fridge!
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Loaded Potato Salad
Did you make this recipe?Mention @proteindeficient.vegan