This High Protein Potato Salad has all that creamy flavor you know and love, but lightened up with a Greek yogurt dressing instead of mayonnaise. It is then given a protein boost with added eggs and beans. A must have side dish this summer that gives you more protein than the average potato salad.
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Summer means potato salad season! We gave you our High Protein Greek Yogurt Coleslaw recipe, so it was time we gave you ours high protein no mayo potato salad to go with it.
An incredible creamy dressing that has swapped mayo for high protein Greek yogurt with some zesty lemon juice and dill seasoning. This dressing also makes an incredible dip.
You need this at your next BBQ, as it's a healthier version of everyone's favorite. Whether you hate mayo, or you just want a high protein swap - this potato salad with Greek yogurt is for you!
Looking for more Greek yogurt recipes? Try our juicy Greek Yogurt Chicken, easy Greek Yogurt Pancakes and our 2 ingredient Greek Yogurt Pizza Dough.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - You can either use baby/new potatoes for this and halve them, or you can use larger potatoes and cut them into smaller pieces (although I find that this makes them a bit mushier and it can be easy to overcook them. You can make this a super easy recipe by using cooked canned potatoes.
- Yogurt - This is what makes the creamy sauce high in protein. No mayo here, just Greek yogurt. We used 0% fat to make it lower in calories, but if you want a really creamy sauce then you can use 5% fat or even 10%.
- Onions - Some scallions/green onions (spring onions) are a must. But you could swap them for diced or sliced red onions or shallots instead.
- Pickles - It's not a potato salad without dill pickles, right? Change up the flavor a bit by using pickles with chilies.
- Lemon - Sone lemon juice just lightens it all up. For extra lemon flavor your can add some lemon zest too.
- Seasoning - We used dill pickle seasoning, as it has the salt and pepper in it, as well as garlic and dill which is a must have herb in potato salad we think. This seasoning is incredible and goes on SO many things in our house. But, if you can't find it than you can just use salt and pepper and add lots of fresh dill.
- Mustard - A little bit of Dijon mustard not only adds extra creaminess to the dressing, but a extra layer of flavor too.
- Eggs - Potato salad with egg is a game changer. Not only are hard-boiled eggs one of the ways we make a potato salad with protein, but the egg yolk just gives extra creaminess without needing mayo.
- Beans - Potato salad with beans is another way to add protein, AND creaminess. It's a great budget friendly way to bulk it out. The great thing is, any beans work. We used white kidney beans (cannellini beans) here, but butter beans are really good is you want something chunkier or you can use chickpeas.
Variations
Crispy Potatoes - We just boiled the potatoes up, but I saw a trend on TikTok where you take the boiled potatoes and put them on a baking tray and smash them down with the bottom of a glass. Spray them with oil and then cook them in the oven until crispy. Then mix the hot crispy potatoes into the sauce.
Cottage Cheese - If you want to make this even higher in protein, then swap some of the Greek yogurt for cottage cheese and blend it together until smooth.
Protein - If you want to make this a full meal, rather than a side, then you could add some canned tuna to it, or even some cooked shredded chicken.
How To Make High Protein Potato Salad - Step by Step
- Step 1: Add the potatoes to a pan of boiling water. Return to the boil, then simmer for 10-15 minutes.
Once cooked, drain the potatoes and rinse under cold water.
- Step 2: Meanwhile, boil the eggs until hard boiled - about 8-10 minutes.
Once done, put the eggs into cold water (ideally with ice). Peel and chop up.
- Step 3: In a large bowl, add the yogurt, mustard, seasoning and lemon juice. Whisk it all together.
- Step 4: Add the cooked potatoes, chopped egg, onions, gherkins and beans to the bowl.
- Step 5: Mix well to coat everything in the dressing.
Serving Suggestions
I mean, is there anything that potato salad doesn't go with? We always serve this high protein potato salad up at a BBQ and it's nice to have something that isn't really heavy.
This goes well with our Marinated Chicken Skewers, Cajun Chicken Burger or Vegetable and Halloumi Kebabs.
Any that is left over is good with an Air Fryer Chicken Breast and a big salad like our Little Gem Salad.
Extra Tips
- You can peel the potatoes if you like, but we like to keep the skin on for the added fiber.
- If you want some extra crunch, then why not add some chopped celery to the mix?
- A pinch of paprika is a great way to add a lot of extra flavor.
- If you want your high protein potato salad super creamy, then you can double the yogurt. This will increase the protein too, without adding too many extra calories.
Frequently Asked Questions
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Just give it a good mix before serving again. We wouldn't recommend freezing this because of the creamy sauce.
More Potato Salad Recipes
If you've tried this healthy potato salad recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
High Protein Potato Salad
Ingredients
- 600 g (1.33 lb) of New potatoes
- 2 Eggs
- 150 g (0.75 cups) of 0% Fat Free Greek yogurt
- 1 teaspoon of Dijon mustard
- 1 tablespoon of Dill pickle seasoning
- 1 tablespoon of Lemon juice
- 4 Spring onions - sliced
- 4 Dill pickles - finely diced
- 125 g (0.75 cups) of Cannellini beans - canned; drained weight
Instructions
- Add 600 g of New potatoes to a pan of boiling water. Return to the boil, then simmer for 10-15 minutes.Once cooked, drain the potatoes and rinse under cold water.
- Meanwhile, boil 2 Eggs until hard boiled - about 8-10 minutes.Once done, put the eggs into cold water (ideally with ice). Peel and chop up.
- In a large mixing bowl, add 150 g of 0% Fat Free Greek yogurt, 1 tsp of Dijon mustard, 1 tbsp of Dill pickle seasoning and 1 tbsp of Lemon juice. Whisk it all together.
- Add the cooked potatoes, chopped egg, 4 Spring onions, 4 Dill pickles and 125 g of Cannellini beans to the bowl.
- Mix well to coat everything in the dressing.
Recipe Video
Recipe Tips
- You can peel the potatoes if you like, but we like to keep the skin on for the added fiber.
- If you want some extra crunch, then why not add some chopped celery to the mix?
- A pinch of paprika is a great way to add a lot of extra flavor.
- If you want your high protein potato salad super creamy, then you can double the yogurt. This will increase the protein too, without adding too many extra calories.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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