Best High Protein Potato Salad

I’ve been on a mission to make my favorite picnic sides a little more nutritious, and this high protein potato salad has become my go-to! By swapping in Greek yogurt and loading it up with hard-boiled eggs, I’ve created a creamy, satisfying dish that actually keeps me full. It’s got all the classic flavors you love—think tangy pickles and fresh dill—but with way more protein to fuel your day.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1250
• Protein: 32-38 g
• Fat: 35-45 g
• Carbohydrates: 155-175 g

Ingredients

For the base:

• 2 lb potatoes (cut into 1-inch cubes for even cooking)
• 4 large eggs

For the dressing and mix-ins:

• 3/4 cup pickles (diced into 1/4-inch pieces)
• 1/2 cup celery, finely diced
• 6 tbsp red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1.5 tbsp Dijon mustard
• 1.5 tbsp apple cider vinegar
• 2/3 cup non-fat Greek yogurt
• 3 tbsp avocado oil mayo
• 1 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder

Step 1: Prepare Ingredients and Start Cooking Potatoes and Eggs

• 2 lb potatoes
• 4 large eggs

Cut potatoes into 1-inch cubes and place them in a large pot with the eggs (still in their shells).

Cover everything with cold water by about 2 inches.

Bring to a boil over high heat, then reduce heat to medium and simmer for 7 minutes.

This timing allows the eggs to cook through while the potatoes begin to soften.

While these cook, prepare your mise en place: dice the pickles into 1/4-inch pieces, finely dice the celery, finely chop the red onion, and chop the fresh dill.

Having everything prepped will make assembly quick and easy.

Step 2: Finish Cooking Eggs and Potatoes Separately

• cooked potatoes from Step 1
• cooked eggs from Step 1

After 7 minutes of simmering, carefully remove the eggs with a slotted spoon and transfer them immediately to an ice water bath to stop the cooking process—this prevents that gray-green ring around the yolk.

Continue cooking the potatoes for another 10 to 25 minutes (depending on your stove and cube size) until they're fork-tender but not falling apart.

You want them soft enough to easily pierce but still holding their shape.

Once the potatoes are done, drain them in a colander and spread them on a baking sheet or plate to cool for about 20 minutes; this prevents them from becoming mushy when mixed with the dressing.

Step 3: Build the Dressing and Prepare Eggs

• 4 large eggs
• 1.5 tbsp Dijon mustard
• 1.5 tbsp apple cider vinegar
• 2/3 cup non-fat Greek yogurt
• 3 tbsp avocado oil mayo
• 1 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder

While the potatoes cool, peel the cooled eggs and chop them into bite-sized pieces.

In a large mixing bowl, combine the Dijon mustard, apple cider vinegar, Greek yogurt, and mayo—whisk these together until smooth and well-combined to create a creamy base.

I like to add the vinegar first and let it mingle with the mustard briefly before adding the dairy; it helps the flavors marry better.

Stir in the salt, black pepper, and garlic powder until the dressing is evenly seasoned.

Step 4: Assemble the Salad

• cooled potatoes from Step 2
• chopped eggs from Step 3
• dressing mixture from Step 3
• 3/4 cup pickles
• 1/2 cup celery, finely diced
• 6 tbsp red onion, finely chopped
• 1/4 cup fresh dill, chopped

Add the cooled potatoes to the bowl with the dressing, then add the chopped eggs, diced pickles, celery, red onion, and fresh dill.

Gently fold everything together with a spatula or large spoon, being careful not to break up the potato cubes too much—you want distinct pieces, not mashed potato.

I tend to fold rather than stir vigorously to keep the potatoes intact and the texture pleasant.

Make sure all the vegetables are evenly coated with the creamy dressing.

Step 5: Chill and Serve

• assembled potato salad from Step 4

Transfer the potato salad to a serving bowl and refrigerate for at least 3 hours (or up to 1 day) before serving.

The chilling time allows the flavors to meld and the salad to firm up slightly.

You can serve it cold straight from the refrigerator, and it will keep well in an airtight container for up to 3 days.

Best High Protein Potato Salad

Delicious Best High Protein Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs 35 minutes mins

Total Time 3 hours hrs 55 minutes mins

Servings: 8 servings

Calories: 1150

Ingredients Method

Ingredients

  

For the base

• 2 lb potatoes (cut into 1-inch cubes for even cooking)
• 4 large eggs

For the dressing and mix-ins

• 3/4 cup pickles (diced into 1/4-inch pieces)
• 1/2 cup celery, finely diced
• 6 tbsp red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1.5 tbsp Dijon mustard
• 1.5 tbsp apple cider vinegar
• 2/3 cup non-fat Greek yogurt
• 3 tbsp avocado oil mayo
• 1 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder

Method

 

1. Cut potatoes into 1-inch cubes and place them in a large pot with the eggs (still in their shells). Cover everything with cold water by about 2 inches. Bring to a boil over high heat, then reduce heat to medium and simmer for 7 minutes. This timing allows the eggs to cook through while the potatoes begin to soften. While these cook, prepare your mise en place: dice the pickles into 1/4-inch pieces, finely dice the celery, finely chop the red onion, and chop the fresh dill. Having everything prepped will make assembly quick and easy.
2. After 7 minutes of simmering, carefully remove the eggs with a slotted spoon and transfer them immediately to an ice water bath to stop the cooking process—this prevents that gray-green ring around the yolk. Continue cooking the potatoes for another 10 to 25 minutes (depending on your stove and cube size) until they're fork-tender but not falling apart. You want them soft enough to easily pierce but still holding their shape. Once the potatoes are done, drain them in a colander and spread them on a baking sheet or plate to cool for about 20 minutes; this prevents them from becoming mushy when mixed with the dressing.
3. While the potatoes cool, peel the cooled eggs and chop them into bite-sized pieces. In a large mixing bowl, combine the Dijon mustard, apple cider vinegar, Greek yogurt, and mayo—whisk these together until smooth and well-combined to create a creamy base. I like to add the vinegar first and let it mingle with the mustard briefly before adding the dairy; it helps the flavors marry better. Stir in the salt, black pepper, and garlic powder until the dressing is evenly seasoned.
4. Add the cooled potatoes to the bowl with the dressing, then add the chopped eggs, diced pickles, celery, red onion, and fresh dill. Gently fold everything together with a spatula or large spoon, being careful not to break up the potato cubes too much—you want distinct pieces, not mashed potato. I tend to fold rather than stir vigorously to keep the potatoes intact and the texture pleasant. Make sure all the vegetables are evenly coated with the creamy dressing.
5. Transfer the potato salad to a serving bowl and refrigerate for at least 3 hours (or up to 1 day) before serving. The chilling time allows the flavors to meld and the salad to firm up slightly. You can serve it cold straight from the refrigerator, and it will keep well in an airtight container for up to 3 days.