Protein-Packed Potato Salad

Name: Protein-Packed Potato Salad
Prep time: 10 min
Cook time: 25 min
Total time: 155 min
Ingredients: 2 pounds yellow or red potatoes; 1 teaspoon kosher salt; 2 tablespoons apple cider vinegar; 1 cup Greek yogurt, (plain); ⅓ cup sour cream; 3 tablespoons mustard; 1-2 tablespoons dill, (fresh or dried, chopped ); 1 teaspoon smoked paprika; 1 teaspoon black pepper, (coarse ground ); 1 teaspoon salt; 1 teaspoon parsley, (dried); 5 hard boiled eggs, (chopped ); 2 stalks celery, (diced); 1-2 pickle spears, (diced ); ½ medium red onion, (finely diced)

Our protein-packed potato salad recipe combines boiled potatoes with eggs, celery, pickle, onion, and a yogurt-based sauce for a side you’ll want to serve with everything.

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WHAT YOU NEED TO MAKE OUR POTATO SALAD RECIPE

Potatoes: Waxy, small potatoes are best for potato salad; I prefer using red potatoes.
Hard-Boiled Eggs: Eggs are a classic ingredient! Use my Hard Boiled Egg Instant Pot Method guide to make perfectly cooked hard-boiled eggs every single time.
Vegetables: Diced celery, pickle, and red onion add textural variation and flavor.
Potato Salad Dressing: I love the combination of sour cream and yogurt as the base for this dressing. It deviates some from the traditional preparation, but it’s tasty and loaded with protein. Flavor the dressing with apple cider vinegar, mustard, fresh dill, salt, pepper, parsley, and smoked paprika.

SUBSTITUTIONS AND VARIATIONS

Change is a good thing every now and then; here are a few ingredients to add when you feel like shaking things up a bit.

Bacon
Scallions
Radishes
Pickle Brine
Chives
Pickled Red Onion

HOW TO MAKE POTATO SALAD

WASH AND BOIL- Wash the potatoes before you begin. Then, add them to a stockpot with a teaspoon of salt and cold water. Bring the water to a boil over high heat.

ROLLING BOIL- Reduce the heat and cook at a rolling boil for 20 minutes over medium heat. Drain the potatoes and set them aside to cool.

MIX– While waiting on the potatoes, prepare the sauce. Whisk vinegar, Greek yogurt, mustard, dill, salt, pepper, parsley, and paprika together in a mixing bowl until fully combined. Then, stir in the onion, celery, and pickle.

PEEL- Peel the skins off the potatoes, then cut them into ½- inch cubes. Transfer them to the mixing bowl with the sauce and stir to combine.

Note: You can leave the skins if you prefer.

COMBINE– Add the eggs and gently fold them into the mixture.

SERVE- Taste and season with salt and pepper, then cover and refrigerate for 1-2 hours before serving.

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Homemade Coleslaw with Mint and Cilantro

Southern Potato Salad

Chopped Salad

SERVING SUGGESTIONS

BBQ Baked Chicken Legs
Baked Beans
Hamburgers
Vinegar Coleslaw
Peruvian Chicken
Bratwurst
Schnitzel
Chili Con Carne
Corn on the Cob
Grilled Shrimp
Hot Dogs

FREQUENTLY ASKED QUESTIONS

What potatoes are best for potato salad?

• Waxy Potatoes: Red potatoes or fingerling potatoes are best. They have a nice, smooth texture, and they hold their shape after boiling. Red are my favorite for potato salad.

• Yukon Gold: These potatoes are a nice bridge between waxy and starchy potatoes; they maintain their structure and work well.

• Starchy Potatoes: I advise against using starchy potatoes like Idaho or russets. They tend to break down while boiling, making them perfect for mashed potatoes, but they don’t work as well for this side. If using russet potatoes, be sure to the peel the skin before boiling them.

How long should I boil potatoes for potato salad?

When using petite potatoes, you will need to boil them in water for 10-25 minutes until they are fork-tender. The cooking time varies based on the size of potatoes used.

How long is homemade potato salad good for?

Potato salad will keep in the fridge for 3-4 days if stored in an airtight container.