Description
How to make creamy high protein potato salad with Greek yogurt, hard-boiled eggs, and chickpeas that satisfies your cravings while keeping you full.
Ingredients
Scale
Base Ingredients
- 2 pounds baby potatoes, halved
- 4 large hard-boiled eggs, chopped
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup plain Greek yogurt
- 1/3 cup mayonnaise
Flavor Builders
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 cup celery, diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh dill, chopped
Seasonings and Toppings
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup pumpkin seeds, toasted
- 2 green onions, sliced
Instructions
- Boil Potatoes: Place halved baby potatoes in a large pot with salted water. Boil for 12-15 minutes until fork-tender but not mushy. They should yield to gentle pressure but still hold their shape.
- Cool Potatoes: Drain potatoes thoroughly and spread on a baking sheet to cool for 10 minutes. This prevents the dressing from getting watery and helps flavors absorb better into the potatoes.
- Make Dressing: Whisk together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning as needed for perfect balance.
- Prep Additions: Chop hard-boiled eggs, dice celery and red onion, and rinse chickpeas well. Pat everything dry with paper towels to prevent excess moisture from diluting your beautiful dressing.
- Combine Everything: Gently fold cooled potatoes with chickpeas, eggs, celery, red onion, and dill in a large bowl. Add dressing gradually, mixing carefully to avoid mashing the tender potatoes.
- Chill and Rest: Refrigerate for at least 30 minutes before serving to let flavors meld together. The high protein potato salad tastes even better after a few hours of chilling time.
- Garnish and Serve: Top with toasted pumpkin seeds and sliced green onions just before serving. Give it a final gentle stir and taste for seasoning adjustments if needed.
Notes
- Don’t overcook potatoes or they’ll fall apart when mixing with other ingredients.
- Store in airtight container in refrigerator for up to 4 days maximum.
- Greek yogurt can be substituted with sour cream but reduces protein content.
- Add pumpkin seeds just before serving to maintain their satisfying crunch.
- Taste and adjust seasoning after chilling as flavors may need refreshing.
- Never leave at room temperature longer than 2 hours for food safety.
Allergy Information: Eggs, Dairy
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 32g
- Protein: 12g