Ingredients:

• 1 lb baby potatoes (or any potatoes you prefer)

• 2 large hard-boiled eggs (chopped)

• 1/2 cup plain Greek yogurt (high-protein, replaces mayo)

• 1 tablespoon Dijon mustard

• 1 tablespoon olive oil

• 1 tablespoon apple cider vinegar (or lemon juice)

• 1 tablespoon fresh parsley (chopped)

• 1 small red onion (finely chopped)

• 1/4 cup cooked chickpeas (optional for extra protein)

• Salt and pepper to taste

• Paprika or smoked paprika for garnish (optional)

Instructions:

1. Boil the Potatoes: Wash the potatoes thoroughly and place them in a large pot. Cover with water and bring to a boil. Cook for about 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain and let them cool slightly.

2. Mash the Potatoes: Once the potatoes are cool enough to handle, use a fork or potato masher to gently smash them. You can leave them a bit chunky for texture.

3. Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper. Taste and adjust seasoning if needed.

4. Assemble the Salad: In a large bowl, combine the smashed potatoes, chopped hard-boiled eggs, onion, parsley, and chickpeas (if using). Pour the dressing over the top and gently toss to combine.

5. Serve: Garnish with a sprinkle of paprika and more parsley if desired. Serve chilled or at room temperature.

Protein Breakdown:

• Greek Yogurt provides about 10g of protein per 1/2 cup.

• Eggs add around 6g of protein each.

• Chickpeas offer an additional boost if added (about 4g of protein per 1/4 cup).