This Low Calorie High Protein Potato Salad is packed full of protein and metabolism boosting ingredients, and by far the best healthy potato salad recipe… ever!. I removed over 200 calories from the traditional potato salad recipe. So you can enjoy a huge portion for 200 calories less than the traditional mayo filled potato salad recipes.
Ingredients You’ll Need:
- 5 pounds gold potatoes cut into bite sized cubes
- 2 cups Greek Yogurt
- 2 teaspoons yellow mustard
- 1 teaspoon apple cider vinegar
- 1 cup sweet pickle relish
- 1 teaspoon celery salt
- 1 tablespoon dill
- ½ teaspoon pepper
- ½ teaspoon paprika
- 4 hard boiled eggs peeled and chopped
- 3 celery stalks diced
- ½ red onion diced
Low Calorie High Protein Potato Salad
Healthy High Protein Potato Salad Meal Prep and Storage
Meal Prep: To meal prep a salad, add all the ingredients to individual meal prep containers, or family sized containers. Add the dressing to a separate container and do not add it until you are ready to serve.
Storage: Will hold in the fridge for 4-5 days, does not hold well in the freezer.
Serving: If you added the dressing and the salad gets soggy, add it to a sandwich wrap or large tortilla. It’s a great way to salvage leftover soggy salad.
Low Calorie High Protein Potato Salad
Low Calorie High Protein Potato Salad
Ingredients
- 5 pounds gold potatoes cut into bite sized cubes
- 2 cups Greek Yogurt
- 2 teaspoons yellow mustard
- 1 teaspoon apple cider vinegar
- 1 cup sweet pickle relish
- 1 teaspoon celery salt
- 1 tablespoon dill
- ½ teaspoon pepper
- ½ teaspoon paprika
- 4 hard boiled eggs peeled and chopped
- 3 celery stalks diced
- ½ red onion diced
Instructions
- Add the potatoes to a large sauce pot, add water and boil on high heat until fork tender. Then drain and set aside.
- While the potatoes boil, add the Greek Yogurt, mustard, apple cider vinegar, sweet pickle relish, celery salt, dill, pepper, and paprika to a large bowl. Add in 2 tablespoons of cold water, and mix well.
- To the potato salad dressing, add the eggs, celery, onion and potatoes.
- Gently mix the potato salad until the dressing coats the potatoes and eggs.
- Cover the potato salad, and refrigerate for at least 4 hours (8-12 hours is better). Serve cold, and store in the fridge for up to 5 days.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Potato Salad
More Weight Loss Recipes:
Lose Weight By Eating Cookbooks
Pin this Recipe to Pinterest:
Article History:
- Originally written and published on April 10, 2021 by Audrey Johns
- Updated on March 18, 2023 by Audrey Johns
Pingback: 10 Easy Sides for Burgers - Lose Weight By Eating
Pingback: Grilled Potatoes in Foil Packets {LOW CALORIE} | Lose Weight By Eating