Description
A higher protein potato salad made with extra hard-boiled eggs and Greek yogurt. I ate this as a main meal versus a side dish!
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or red potatoes work well)
- 6 hard-boiled eggs, chopped
- 1 cup Greek yogurt (plain, preferably full-fat for creaminess)
- 2 tablespoons mayonnaise (optional, for extra creaminess)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- 1 small red onion, finely chopped
- 2 celery stalks, finely chopped
- 1/4 cup chopped fresh dill (or 1 tablespoon dried dill)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Paprika (optional, for garnish)
Instructions
Cook the Potatoes:
-
- Wash and scrub the potatoes. If desired, peel them, though leaving the skins on can add texture and nutrients.
- Cut the potatoes into bite-sized chunks and place them in a large pot. Cover with cold water and add a generous pinch of salt.
- Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 10-15 minutes. Drain and let cool slightly.
- Prepare the Eggs:
- While the potatoes are cooking, place the eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and let sit for 10-12 minutes. Drain and place the eggs in ice water to cool. Peel and chop the eggs.
- Make the Dressing:
- In a large bowl, whisk together the Greek yogurt, mayonnaise (if using), Dijon mustard, apple cider vinegar, honey or maple syrup (if using), salt, and pepper.
- Combine the Ingredients:
- Add the slightly cooled potatoes to the dressing and gently toss to coat.
- Add the chopped eggs, red onion, celery, dill, and parsley. Gently fold the ingredients together until well combined.
- Adjust Seasoning:
- Taste the salad and adjust the seasoning with additional salt and pepper if needed.
- Chill and Serve:
- Cover the potato salad and refrigerate for at least an hour to allow the flavors to meld together.
- Before serving, sprinkle with a bit of paprika for color, if desired.
Notes
- For an extra protein boost, you can add diced cooked chicken or turkey.
- If you prefer a bit of crunch, consider adding some chopped pickles or bell peppers.
- This salad can be made a day in advance, which can help the flavors develop even more.
Enjoy your delicious and nutritious high-protein potato salad!
Nutrition
- Serving Size: Potato Salad
- Calories: 251
- Sugar: 4.8 g
- Sodium: 607.5 mg
- Fat: 9.2 g
- Saturated Fat: 2.3 g
- Carbohydrates: 29.3 g
- Fiber: 4.7 g
- Protein: 12.6 g
- Cholesterol: 189.8 mg