Delicious High Protein Potato Salad

If you ask me, potato salad needed a protein makeover.

This updated take on the classic picnic side dish combines creamy potatoes with protein-rich ingredients that make it filling enough to be a meal. Hard-boiled eggs and Greek yogurt add a satisfying protein boost while keeping that familiar tangy taste we all love.

I’ve added some crunchy celery and red onions, plus fresh herbs that brighten up the whole dish. The Greek yogurt swaps in for most of the mayo, making it lighter without losing that creamy texture we expect from potato salad.

It’s a satisfying dish that works great for meal prep, perfect for lunch boxes or post-workout meals.

What Kind of Potatoes Should I Use?

While this recipe calls for red potatoes, you actually have several good options for making a great potato salad. Red potatoes and Yukon Golds are top choices because they’re waxy potatoes that hold their shape well after cooking, instead of falling apart like russets tend to do. These varieties also have a naturally creamy, buttery texture that works perfectly in potato salad. When shopping, look for potatoes that are similar in size so they’ll cook evenly, and avoid any with green spots or sprouts. If you can’t find red potatoes, white potatoes or fingerlings would also work great in this recipe – just make sure to cook them until they’re tender but not mushy.

Options for Substitutions

This protein-packed potato salad is pretty flexible with substitutions. Here’s what you can swap:

• Red potatoes: You can use Yukon gold or white potatoes instead. Just make sure to not use russet potatoes as they can get too mushy in potato salad.
• Siggi’s Skyr: If you can’t find Skyr, Greek yogurt makes a perfect substitute – use full-fat and non-fat to match the recipe. Regular yogurt isn’t recommended as it’s too thin.
• Lentils: You can swap these with chickpeas or white beans. Just make sure they’re well-cooked and slightly mashed to blend into the salad.
• Fresh dill: No fresh dill? Use 1 tablespoon dried dill instead. You could also try fresh parsley or chives for a different flavor profile.
• Dill pickles: Feel free to use cucumber pickles or cornichons. If you’re not a pickle fan, try chopped celery for that nice crunch.
• Green onions: Red onion (finely diced) or chives work great as alternatives. Just use about 1/4 cup of red onion if you go that route.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them after 15 minutes of boiling to catch them at just the right moment. A common error is not letting the potatoes cool completely before mixing with the Skyr dressing, which can make the dressing separate and become watery, so give them at least 30 minutes to cool down to room temperature. To keep your lentils from becoming mushy, cook them separately until they’re just tender but still maintain their shape, then drain and cool them before adding to the salad. For the best flavor development, let the finished salad chill in the refrigerator for at least 2 hours before serving – this allows the potatoes to absorb the tangy dressing and lets all the flavors meld together perfectly.

What to Serve With Potato Salad?

This protein-packed potato salad works great as a side dish for your favorite grilled foods! Since it’s already filled with protein from the lentils and skyr, it pairs perfectly with simple grilled chicken, burgers, or even plant-based options like veggie kabobs. For a casual outdoor meal, I love serving it alongside corn on the cob and a simple green salad with cherry tomatoes. You can also make it part of a picnic spread with fresh fruit, cold cuts, and crusty bread – the tangy dill and mustard flavors in the potato salad complement just about anything you’d serve at a summer gathering.

Storage Instructions

Keep Fresh: This protein-packed potato salad stays good in the fridge for up to 5 days when kept in an airtight container. The flavors actually get better after a day or two as everything mingles together! Just give it a quick stir before serving to redistribute the creamy dressing.

Make Ahead: You can prep this salad a day before your gathering – it’s perfect for meal prep or parties! If making ahead, consider adding the fresh dill just before serving to keep it looking fresh and bright. The lentils and potatoes hold up really well in the creamy skyr dressing.

Not Recommended: I don’t recommend freezing this potato salad since the texture of the creamy dressing and potatoes would change quite a bit when thawed. Plus, the fresh herbs and green onions are best enjoyed fresh!

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 15-20 g
• Carbohydrates: 130-140 g

Ingredients

For the potato salad:

• 2 chopped green onions
• 2 chopped dill pickles
• 1 large handful fresh dill (finely chopped for even distribution)
• 2.5 lb red potatoes
• 0.5 cup cooked lentils (adds protein and texture)

For the dressing:

• 3 tbsp whole grain Dijon mustard (I like Maille whole grain for its texture and flavor)
• 4 oz Siggi’s plain skyr (for a creamy texture without added sweetness)
• 1 tbsp Dijon mustard
• 4 oz Siggi’s lemon skyr (provides a bright, tangy base)

Step 1: Cook the Potatoes

Begin by placing the potatoes in a pot and covering them with water.

Heat the pot on a medium setting, making sure not to let the water reach a boil.

Continue to cook until the potatoes are tender enough to be pierced with a fork, but not falling apart.

Step 2: Cool the Potatoes

Once the potatoes are cooked, strain them and place them on a cooking sheet.

Allow them to cool for about 10 minutes.

This helps to stop the cooking process and lets the potatoes become firm and ready to mix with the other ingredients.

Step 3: Prepare the Mixing Bowl

While the potatoes are cooling, gather your other ingredients and place them in a large mixing bowl.

Stir the ingredients together thoroughly to ensure everything is well combined and ready for the potatoes.

Step 4: Mix the Potatoes

Add the cooled potatoes to the large mixing bowl with the other ingredients.

Gently mix everything together until the potatoes are well coated and evenly distributed throughout the mixture.

Step 5: Chill and Serve

Place the mixed potato salad in the refrigerator to chill thoroughly.

This will allow the flavors to meld together nicely.

Serve the potato salad cold, enjoying the refreshing and satisfying taste!