Is potato salad a good source of protein?

Traditional potato salad isn’t known for being high in protein. However, this high protein potato salad changes that by using Greek yogurt and hard-boiled eggs. Both ingredients add substantial protein, turning a simple side dish into something satisfying and nourishing.

What protein goes well with potato salad?

Grilled chicken, turkey, salmon, or even lean steak pair beautifully with high protein potato salad . If you want to boost protein even more, you can add shredded chicken or turkey bacon directly into the salad itself.

What can I substitute for mayonnaise in potato salad?

Greek yogurt is the best swap for mayo in high protein potato salad . It’s thick, creamy, tangy, and packed with protein. You can also use a mix of mashed avocado and olive oil for a dairy-free option.

Can you eat potatoes on a high protein diet?

Yes, especially when paired with other protein-rich ingredients. Potatoes provide complex carbohydrates and fiber, and in this high protein potato salad , they’re balanced with eggs and Greek yogurt for a meal-friendly macro profile.

Can I eat potato salad while trying to lose weight?

Absolutely! Just make a lighter version like this high protein potato salad , which uses Greek yogurt instead of heavy mayo. It’s more filling, lower in fat, and packed with flavor—great for portion-controlled meals.

Which potatoes are high in protein?

Yukon Gold and red potatoes are your best bet. While all potatoes have similar protein levels, these varieties hold their shape better and pair well with the creamy texture of a high protein potato salad .

What not to do when making potato salad?

Don’t overcook the potatoes or dress them while piping hot. That leads to a mushy texture. Also, avoid under-seasoning. A great high protein potato salad needs a well-balanced dressing and a generous touch of salt.

Is potato salad good for your gut?

Yes, when made with ingredients like Greek yogurt, which contains probiotics. The fiber from potatoes supports digestion, making this high protein potato salad gut-friendly .

Why put vinegar in potato salad?

Vinegar brightens the flavors and helps balance the creaminess. In this high protein potato salad , apple cider vinegar adds a subtle tang that ties everything together.

Should you rinse potatoes in cold water after boiling for potato salad?

Yes—cooling them quickly helps stop the cooking process and improves texture. It also prevents the dressing from becoming watery. That step is key to the perfect high protein potato salad .

Is it better to use Miracle Whip or mayo for potato salad?

For a high protein potato salad , Greek yogurt is best. But if you want to use a little mayo or Miracle Whip, it’s personal preference. Mayo gives richness, while Miracle Whip adds sweetness and tang. Use either in moderation.

High Protein Potato Salad – 10g Protein, Creamy & Healthy

Name: High Protein Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds Yukon Gold or red potatoes; 6 hard-boiled eggs, chopped; 1 cup Greek yogurt (full-fat); 2 tablespoons mayonnaise (optional); 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon honey or maple syrup (optional); 1 small red onion, finely chopped; 2 celery stalks, finely chopped; 1/4 cup chopped fresh dill; 1/4 cup chopped parsley; Salt and pepper to taste; Paprika (optional, for garnish)

Description

A creamy, protein-packed potato salad made with Greek yogurt and eggs—perfect for picnics, meal prep, or a satisfying side dish.

Ingredients

Scale

2 pounds Yukon Gold or red potatoes

6 hard-boiled eggs, chopped

1 cup Greek yogurt (full-fat)

2 tablespoons mayonnaise (optional)

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon honey or maple syrup (optional)

1 small red onion, finely chopped

2 celery stalks, finely chopped

1/4 cup chopped fresh dill

1/4 cup chopped parsley

Salt and pepper to taste

Paprika (optional, for garnish)

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Instructions

1. Wash, scrub, and dice potatoes. Cover with cold salted water, boil, then simmer 10–15 minutes until tender. Drain and cool.

2. Boil eggs, rest covered 10–12 minutes, then place in ice bath. Peel and chop.

3. Whisk Greek yogurt, mayo (if using), mustard, vinegar, sweetener, salt, and pepper in a large bowl.

4. Add potatoes and gently toss to coat.

5. Fold in chopped eggs, onion, celery, dill, and parsley.

6. Adjust seasoning. Chill for at least 1 hour.

7. Sprinkle with paprika before serving.

Notes

For extra protein, add chopped grilled chicken or turkey bacon.

Use fresh herbs for best flavor.

Keeps well refrigerated for 3–4 days.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Salad
Method: Boiled, Mixed
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 3g
Sodium: 310mg
Fat: 9g
Saturated Fat: 2.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 10g
Cholesterol: 125mg