High Protein Potato Salad
A creamy and healthy potato salad that swaps mayo for Greek yogurt and adds hard-boiled eggs for a protein-packed twist.
Ingredients
Main Ingredients
- 2 cups red potatoes, diced (about 1 lb; small dice cooks faster) For best texture, dice uniformly (about 3/4-inch).
- 4 large hard-boiled eggs, chopped Reserve a few yolk pieces to crumble on top for presentation.
- 1 cup plain Greek yogurt Use full-fat or 2% for creamier texture; can be swapped with skyr or a yogurt/mayo mix.
- 1/2 cup diced celery Provides crunch.
- 1/2 cup diced bell pepper Any color; red adds sweetness.
- 1/4 cup chopped green onions (scallions)
- 1 tablespoon Dijon mustard
- Salt and pepper to taste Salt the cooking water for better flavor.
- Fresh herbs (optional: dill, parsley, chives for garnish)
Instructions
Preparation
- Place diced red potatoes in a pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil, then simmer until fork-tender, about 10–15 minutes depending on dice size. Test by piercing a cube—there should be a little resistance but not mush.
- Drain the potatoes and spread them on a tray or plunge into an ice bath to stop cooking. Let cool to near room temperature.
Mixing
- While potatoes cool, whisk together 1 cup Greek yogurt, 1 tablespoon Dijon mustard, and a few pinches of salt and pepper in a large bowl.
- Fold in the cooled potatoes, chopped hard-boiled eggs, celery, bell pepper, and green onions. Gently mix to avoid mashing the potatoes.
- Taste and correct salt, pepper, or mustard. If it seems thick, stir in a teaspoon of water or a little more yogurt.
- Garnish with fresh herbs if desired. Serve chilled or at room temperature.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Avoid freezing as yogurt separates. If the salad tightens in the fridge, stir in a spoonful of yogurt or a splash of milk before serving. Adapt with various flavors like smoky bacon, curry, Mediterranean, or vegan options.