This high protein potato salad is the ultimate make ahead BBQ side dish that is as satisfying as it is delicious. Tender baby potatoes, chopped hard boiled eggs, crisp celery, finely diced dill pickles, sweet yellow onion, and creamy cannellini beans are all tossed in a rich and tangy Greek yogurt dressing seasoned with dijon mustard, yellow mustard, and dill pickle seasoning for a potato salad that is packed with protein and so much more interesting than the standard mayo version.
The Greek yogurt gives the dressing the same creamy texture you love in a classic potato salad while adding a significant protein boost that makes this a truly satisfying side dish that holds its own at any summer gathering.
What makes this high protein potato salad stand out from every other potato salad recipe out there is the addition of cannellini beans. They blend seamlessly into the salad, adding a creamy texture and a substantial protein boost without changing the classic potato salad flavor profile you love.
This is the kind of gluten free potato salad that works for Memorial Day cookouts, Fourth of July BBQs, summer potlucks, and easy meal prep all week long.
Make it the day before your gathering and let it chill in the refrigerator overnight for the best possible flavor as the dressing soaks into every piece of potato and the whole salad comes together beautifully.
If you are looking for more gluten free potato recipes try my Oven Baked Steak and Potato Kabobs, my Crispy Garlic and Rosemary Smashed Potatoes, my Air Fryer Pesto Baby Potatoes or my Gluten Free Instant Pot Baked Potato Soup.
You can find all of my side dish recipes here: Gluten Free Side Dish Recipes
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Instructions
Cook the potatoes until a fork inserted in the center of the largest potatoes goes through easily. You can do this in a large pot on the stovetop in boiling water or in your Instant Pot on the manual setting for 10-12 minutes.
Drain and rinse the potatoes in cold water. Let the potatoes sit in a strainer to cool while you assemble the rest of the salad. Alternatively, you can cook the potatoes the day before you want to make the salad and store them in the refrigerator so they are cold and ready to cut up.
Boil four eggs for 8-10 minutes. Drain and place the eggs in a cold water and ice bath. Let them cool before peeling and chopping them. This could also be done the day before and the eggs stored in the refrigerator so they are ready to use.
In a large serving bowl add the yogurt, dijon mustard, yellow mustard, dill pickle seasoning, salt and pepper. Stir to combine.
Add the chopped hard boiled eggs, onion, pickles, drained and rinsed cannellini beans, celery and chopped potatoes.
Stir all the ingredients together. Chill covered in the refrigerator for at least one hour before serving.
Supplies
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High Protein Potato Salad
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy high protein potato salad is a creamy and satisfying BBQ side dish made with baby potatoes, hard boiled eggs, cannellini beans, crisp celery, dill pickles, and a rich Greek yogurt dressing seasoned with dijon mustard, yellow mustard, and dill pickle seasoning. No mayo required and packed with protein for a gluten free potato salad that is perfect for summer cookouts, potlucks, and meal prep!
Ingredients
- 3 pounds Baby Potatoes, cooked and cut into halves or quarters
- 4 Eggs, hard boiled, peeled and chopped
- 1 small Yellow Onion, finely diced
- 3 Dill Pickles, finely diced
- 2 stalks Celery, finely diced
- 1 can Cannellini Beans, drained and rinsed
- 1 cup Plain Greek Yogurt
- 1 Tbsp Dijon Mustard
- 1 Tbsp Yellow Mustard
- 1 Tbsp Dill Pickle Seasoning
- 1 tsp Salt
- ½ tsp Black Pepper
Instructions
Cook the potatoes until a fork inserted in the center of the largest potatoes goes through easily. You can do this in a large pot on the stovetop in boiling water or in your Instant Pot on the manual setting for 10-12 minutes.
Drain and rinse the potatoes in cold water. Let the potatoes sit in a strainer to cool while you assemble the rest of the salad. Alternatively, you can cook the potatoes the day before you want to make the salad and store them in the refrigerator so they are cold and ready to cut up.
Boil four eggs for 8-10 minutes. Drain and place the eggs in a cold water and ice bath. Let them cool before peeling and chopping them. This could also be done the day before and the eggs stored in the refrigerator so they are ready to use.
In a large serving bowl add the yogurt, dijon mustard, yellow mustard, dill pickle seasoning, salt and pepper. Stir to combine.
Add the chopped hard boiled eggs, onion, pickles, drained and rinsed cannellini beans, celery and chopped potatoes.
Stir all the ingredients together. Chill covered in the refrigerator for at least one hour before serving.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Salads
- Method: Chopped
- Cuisine: American
If you make this High Protein Potato Salad I would love to hear what you think! Leave a star rating and a comment below and let me know what you served it with.
Don't forget to save this recipe to your Pinterest boards so you can find it again all summer long!
Storage
Store this high protein potato salad in an airtight container in the refrigerator for up to 3 to 5 days. Because the dressing is made with Greek yogurt rather than mayo it actually holds up very well in the refrigerator and the flavor gets even better the next day as the dressing soaks into the potatoes.
Give the salad a good stir before serving as the dressing may settle to the bottom of the container as it sits. If the salad seems a little dry after sitting in the refrigerator stir in a tablespoon or two of extra Greek yogurt to freshen up the dressing before serving.
Do not leave this potato salad sitting out at room temperature for more than two hours as the Greek yogurt dressing can spoil quickly in the heat. This potato salad is not suitable for freezing as the potatoes will become mushy and the Greek yogurt dressing will separate once thawed.
Top Tip
Make sure your potatoes are completely cooled before adding them to the Greek yogurt dressing. Warm or hot potatoes added to the dressing will cause the Greek yogurt to thin out and become watery rather than thick and creamy which means the dressing will not coat the potatoes properly and will pool at the bottom of the bowl.
Cooking the potatoes the day before and storing them in the refrigerator overnight is the easiest way to ensure they are perfectly cold and ready to use. If you are short on time rinse the cooked and halved potatoes under cold water and spread them out on a baking sheet and refrigerate for at least 30 minutes before assembling the salad.
Frequently Asked Questions
Greek yogurt is a fantastic substitute for mayo in potato salad for several reasons. It gives you the same rich and creamy texture you love in a classic potato salad while adding a significant amount of protein and reducing the overall fat content. Greek yogurt also has a slightly tangy flavor that actually works beautifully with the dijon mustard, dill pickles, and dill pickle seasoning in this dressing. If you have never tried a Greek yogurt potato salad before you are going to be pleasantly surprised by how delicious and satisfying it is.
Yes! Any potato variety works well in this recipe. Yukon gold potatoes are a great choice because they have a naturally buttery flavor and creamy texture that works beautifully in potato salad. Red potatoes are another excellent option as they hold their shape well after cooking and have a slightly waxy texture that does not get mushy in the dressing. If you use larger potatoes cut them into bite size chunks roughly the same size as halved baby potatoes for the best result.
Cannellini beans are large white Italian beans with a mild creamy flavor and a firm but tender texture. They are an excellent source of protein and fiber and blend seamlessly into this potato salad without overpowering the classic flavors. You would never guess they were a health addition because they just taste like a natural and delicious part of the salad. They add a significant protein boost alongside the Greek yogurt and hard boiled eggs making this one of the most protein packed potato salad recipes you will ever find.
Yes and I actually recommend it! This high protein potato salad gets better the longer it sits in the refrigerator as the dressing soaks into the potatoes and the flavors meld together. Making it the night before a BBQ, cookout, or potluck is the ideal approach. Simply cover the bowl tightly and refrigerate overnight. Give it a good stir before serving and add a tablespoon or two of extra Greek yogurt if the dressing has been absorbed into the potatoes and the salad seems a little dry.
Yes! If you prefer a more traditional potato salad without beans you can simply leave the cannellini beans out and the recipe works exactly the same way. Keep in mind that removing the beans will reduce the protein content of the salad significantly. If you want to keep the protein boost without the beans you could substitute a cup of diced cooked chicken breast or add an extra hard boiled egg or two to compensate.
The best way to test potato doneness is to insert a fork or a sharp knife into the center of the largest potato in the pot. If it slides in easily with no resistance the potatoes are done. If you feel any firmness or resistance give them a few more minutes and test again. Overcooked potatoes will fall apart when you cut them and become mushy in the salad so pull them off the heat as soon as they are just fork tender. Rinsing them immediately in cold water stops the cooking process and helps them hold their shape.
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