Protein-Packed Potato Salad
 
Prep time
Cook time
Total time
 
My aunt is famous for her potato salad and gets asked to bring it to every family gathering. When I think of summertime, I think of her potato salad- it could turn any potato salad skeptic into a true believer. For this recipe, I wanted to create my own version that keeps all the classic flavors and adds a little more protein. There is 8 grams of protein in every serving! This Protein-Packed Potato Salad skips the mayo and uses Greek yogurt instead, for a protein-rich, creamy, tangy dish. I love bringing this potato salad to picnics, BBQs, or any warm-weather get-togethers. Bonus Alert: Make this recipe ahead of time. It tastes even better the next day as all the flavors blend together.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 1½ lb mini gold potatoes
  • 3 or 4 large hard-boiled eggs, grated or chopped
  • ½ cup celery, diced (~2 ribs)
  • ¼ cup dill relish or dill pickles, diced
  • ¼ cup red onion, diced small
  • 2 Tbsp fresh dill, chopped (optional for garnish)
  • 2 Tbsp green onion, chopped (optional for garnish)
  • Dressing:
  • 1 cup Greek yogurt
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp Dijon mustard
  • 1½ Tbsp lemon juice
  • 1 clove garlic, minced or 1 tsp jarred garlic
  • ½ tsp paprika
  • ¾ tsp salt
  • ½ tsp black pepper
Instructions
  1. Place the potatoes in a large pot. Cover all the potatoes with cold water. Bring the water to a boil and cook until fork tender, about 10-20 minutes.
  2. Prepare the dressing while the potatoes boil by adding the Greek yogurt, extra virgin olive oil, Dijon mustard, lemon juice, garlic, paprika, salt, and black pepper to a bowl and whisk to combine.
  3. When the potatoes are done cooking, drain and rinse with cold water. Cool slightly.
  4. Roughly slice the potatoes into quarters. Pour ½ of the dressing onto the potatoes and mix.
  5. Add the chopped eggs, celery, relish, red onion, and remaining ½ of the dressing and stir. Top with dill and diced green onion (optional).
  6. Chill in the fridge for 1 hour or serve immediately and enjoy.
Nutrition Information
Serving size: ½ cup Calories: 138 Fat: 4 Saturated fat: 1 Carbohydrates: 18 Sugar: 2 Fiber: 2 Protein: 8 Cholesterol: 0
Recipe by Sarah Koszyk at https://sarahkoszyk.com/protein-packed-potato-salad/