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Healthy High-Protein Potato Salad Recipe with Greek Yogurt Mayo Perfect for Meal Prep

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A creamy yet light potato salad made with Greek yogurt mayo for a protein boost, perfect for meal prep and healthier eating without sacrificing flavor.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 3 large eggs, hard-boiled and chopped
  • 1 cup plain Greek yogurt
  • 2 tablespoons mayonnaise (optional)
  • 1 tablespoon Dijon mustard
  • 2 stalks celery, finely diced
  • 3 stalks green onions, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon apple cider vinegar (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil (optional)

Instructions

  1. Place the chopped potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 12-15 minutes until potatoes are tender but not falling apart. Drain well in a colander and set aside to cool slightly.
  2. While potatoes cook, place eggs in a saucepan and cover with cold water by an inch. Bring water to boiling, then cover and remove from heat. Let eggs sit for 10-12 minutes. Transfer to an ice bath immediately to stop cooking and make peeling easier. Once cool, peel and chop roughly.
  3. In a large bowl, whisk together Greek yogurt, mayonnaise (if using), Dijon mustard, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Adjust seasoning as you go.
  4. Add the warm potatoes to the dressing and gently toss to coat. Fold in chopped eggs, celery, green onions, and dill. Mix lightly but thoroughly to distribute everything evenly.
  5. Cover and refrigerate for at least 1 hour to let flavors marry before serving.

Notes

Start potatoes in cold water to cook evenly and prevent breaking apart. Use fresh eggs or add baking soda to boiling water for easier peeling. Whisk yogurt and mustard first for a smooth dressing base. Chill salad for at least 1 hour to enhance flavors. Avoid overmixing to keep potatoes chunky. Optional add-ins include smoked paprika for vegan version, roasted cauliflower for low-carb, or toasted nuts for texture.

Nutrition

Keywords: potato salad, healthy potato salad, high-protein salad, Greek yogurt mayo, meal prep, easy potato salad, low-fat potato salad

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