High Protein Classic Potato Salad

Elevate your barbecue side dish game with this High Protein Classic Potato Salad—a delicious, nutrient-packed twist on a timeless favorite! This hearty recipe combines tender red potatoes, perfectly boiled eggs, and cooked chicken breast for a satisfying protein boost, all tossed in a creamy yet lighter dressing made with Greek yogurt and mayo. The addition of tangy dill pickles, crisp celery, and sharp red onion brings an irresistible crunch and zesty flavor, while fresh dill and paprika take the seasoning to the next level. Ready in just under an hour, this protein-rich potato salad is perfect for meal prep, potlucks, or a filling side dish to any main course. Serve it chilled to let the vibrant flavors shine. Whether you're health-conscious or just love bold flavors, this salad will become a go-to recipe in your collection!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1.5 pounds red potatoes
• 4 large eggs
• 1 cup greek yogurt
• 0.5 cup mayonnaise
• 2 tablespoons yellow mustard
• 0.5 cup red onion
• 0.5 cup celery
• 0.5 cup dill pickles
• 1 cup chicken breast, cooked and diced
• 2 tablespoons fresh dill
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika

Directions

Step 1

Begin by rinsing the red potatoes thoroughly. Place them in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for about 20 minutes or until the potatoes are tender when pierced with a fork.

Step 2

While the potatoes are cooking, place the eggs in a separate saucepan and cover them with water. Bring the water to a gentle boil and cook the eggs for 9 minutes. Remove the eggs from the boiling water and transfer them to a bowl of ice water to stop them from cooking further.

Step 3

Once the potatoes are cooked, drain them and allow them to cool completely. Peel and dice them into bite-sized pieces.

Step 4

Peel the cooled eggs and chop them into small pieces.

Step 5

In a large mixing bowl, combine the Greek yogurt, mayonnaise, and yellow mustard. Whisk together until smooth and well incorporated.

Step 6

Dice the red onion, celery, and dill pickles and add them to the mixing bowl with the dressing.

Step 7

Add the diced chicken breast and chopped eggs into the bowl with the dressing and vegetables.

Step 8

Gently fold in the cooled, diced potatoes. Mix until all ingredients are evenly coated with the dressing.

Step 9

Season the potato salad with fresh dill, salt, black pepper, and paprika. Adjust the seasoning to taste.

Step 10

Cover the salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld together.

Step 11

Serve chilled and enjoy your high-protein twist on classic potato salad!

Nutrition Facts

Serving size	(1762.2g)

Amount per serving	% Daily Value*
Calories	2285.0

Total Fat 117.3g	0%
Saturated Fat 17.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1079.5mg	0%
Sodium 3964.1mg	0%
Total Carbohydrate 171.8g	0%
Dietary Fiber 17.0g	0%
Total Sugars 24.6g
Protein 129.3g	0%

Vitamin D 164IU	0%
Calcium 474.8mg	0%
Iron 12.5mg	0%
Potassium 4340.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 22.9%

Carbs: 30.4%