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.

What to eat with Protein-Packed Potato Salad:
Doug’s Famous Grilled Barbecue Pork Ribs
Pulled Turkey Sandwiches with Cabbage and Carrot Slaw
Easiest 2-Ingredient Grilled Teriyaki Chicken Thighs
Grilled Portobello Mushroom Burgers

Watch the video on how to easily make Protein-Packed Potato Salad:

Protein-Packed Potato Salad

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

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: Emma Gilchrist

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

3.5.3251

For more delicious recipes to make this summer, check out:
Marinade for Kebabs for Chicken or Steak
40 Best Picnic Recipes For Labor Day
Best Fruit and Vegetable Grilling Tips