High Protein Classic Potato Salad
Elevate your picnic game with this **High Protein Classic Potato Salad**, a nutritious twist on a timeless favorite! Packed with tender red potatoes, hard-boiled eggs, and diced chicken breast, this hearty salad delivers a satisfying protein boost, perfect for post-workout meals or family gatherings. The creamy dressing combines tangy Greek yogurt, a touch of mayonnaise, and zesty yellow mustard, creating a flavorful balance without overpowering the vibrant crunch of celery, red onion, and dill pickles. A sprinkle of fresh dill and paprika adds a pop of color and bold flavor, while the minimal prep time makes this dish ideal for busy days. Serve it chilled at your next barbecue or potluck and enjoy every bite of this protein-rich, classic comfort food.
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Recipe Information
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
Instructions
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.
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.
Once the potatoes are cooked, drain them and allow them to cool completely. Peel and dice them into bite-sized pieces.
Peel the cooled eggs and chop them into small pieces.
In a large mixing bowl, combine the Greek yogurt, mayonnaise, and yellow mustard. Whisk together until smooth and well incorporated.
Dice the red onion, celery, and dill pickles and add them to the mixing bowl with the dressing.
Add the diced chicken breast and chopped eggs into the bowl with the dressing and vegetables.
Gently fold in the cooled, diced potatoes. Mix until all ingredients are evenly coated with the dressing.
Season the potato salad with fresh dill, salt, black pepper, and paprika. Adjust the seasoning to taste.
Cover the salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled and enjoy your high-protein twist on classic potato salad!
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 171.8 g | 62% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 24.6 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 475 mg | 37% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4341 mg | 92% | |
*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.
