High-Protein Yogurt Potato Salad

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Looking for a tasty side dish that packs a protein punch? This yogurt potato salad is a flavorful twist on the classic, using yogurt to create a creamy texture while boosting the protein content. It’s easy to make, satisfying, and perfect for picnics or as a side at dinner. With a few simple ingredients, you can whip up a dish that feels indulgent and keeps you full. Let’s dive into how to make this delicious recipe that everyone will love!

Tool Requirements

To make a high-protein yogurt potato salad, you need a few simple tools.

First, grab a large pot for boiling the potatoes. A medium-sized pot works well if you are making a smaller batch.

Next, you’ll need a mixing bowl to combine your ingredients. A glass or ceramic bowl is best since it won’t hold onto odors.

A cutting board and a knife are essential for chopping the potatoes and any other veggies you want to add. Make sure your knife is sharp for easy cutting.

You should also have a measuring cup for accurate portions of yogurt and any seasonings. This helps keep your flavors balanced.

A spoon for mixing is necessary. A large serving spoon works great for blending everything together.

Lastly, consider having a storage container with a lid. This is useful for keeping leftovers fresh in the fridge.

Gathering these tools will make your cooking experience smooth and enjoyable. Happy cooking!

Preparing The Ingredients

To make a delicious and protein-packed yogurt potato salad, gather the following ingredients:

• Salt and pepper to taste
• 4 medium-sized potatoes
• 1 cup of high-protein Greek-style plant-based yogurt
• 1 cup of chopped celery
• 1/2 cup of chopped green onions
• 1/2 cup of cooked chickpeas or shelled edamame (optional, for extra protein)
• 2 tablespoons of fresh herbs like dill or parsley
• 1 teaspoon Dijon mustard (for added tang)

Begin by washing the potatoes thoroughly. Boil them in a pot of water until they are fork-tender, which should take about 15 to 20 minutes. Once cooked, drain the water and allow the potatoes to cool. After they’ve cooled, peel off the skins and chop them into bite-sized pieces. While the potatoes are cooling, prepare the other ingredients. Chop the celery and green onions into small pieces for a nice crunch. Finely chop the fresh herbs, which will add a burst of flavor to the salad.

In a large bowl, combine the chopped potatoes, celery, green onions, and, if using, chickpeas or edamame. In a separate small bowl, mix the Greek-style plant-based yogurt with the Dijon mustard, and season with salt and pepper to taste. Pour the yogurt dressing over the potato mixture and gently toss everything together, being careful not to mash the potatoes. Sprinkle the fresh herbs over the top and fold them in lightly.

Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld together. Once chilled, it’s ready to serve. This high-protein yogurt potato salad is creamy, refreshing, and packed with flavor—perfect as a side dish or a satisfying snack!

Variations To Try

Trying different ingredients can make your yogurt potato salad exciting. Here are some ideas to switch it up.

• For a spicy kick, add diced jalapeños or a sprinkle of cayenne pepper. This will give your salad some heat.
• If you want something tangy, mix in a spoonful of relish or some chopped pickles. This adds flavor and crunch.
• For a herb twist, use fresh herbs like dill or chives. They brighten up the salad and add freshness.
• You can also add different vegetables. Try mixing in corn, peas, or bell peppers. Each adds its own taste and texture.
• For a creamy variation, blend in some avocado. It makes the salad richer and adds healthy fats.
• Using different seasoning blends can also change the flavor. Garlic powder, onion powder, or smoked paprika can add new layers of taste.
• If you’re looking for extra protein, consider adding chickpeas or tofu. These options are filling and nutritious.

Experiment with these ideas to find your favorite combination. There are many paths to create a delicious yogurt potato salad!

Storage Tips

• To keep your yogurt potato salad fresh, store it in an airtight container. This helps lock in moisture and prevent odors from mixing.
• If you plan to eat the salad later, consider dividing it into smaller portions. This way, you can take out what you need without exposing the whole batch to air.
• Your potato salad will stay good in the fridge for about three to five days. Just make sure to check for any changes in smell or texture before eating.
• If you want to freeze it, remember that yogurt may change in texture when thawed. It’s best to eat it fresh or stored in the fridge.
• When you’re ready to eat leftovers, give it a quick stir to combine any separated ingredients. This can help refresh the flavors.
• If you’re serving it at a gathering, try to keep it cool. Use ice packs or a cooler if it’s going to sit out for more than two hours.

High-Protein, Yogurt Potato Salad

Are you looking for an easy high-protein yogurt potato salad? This is the salad you're looking for! Serve this delicious salad as a vegan lunch or as a side dish during festive occasions. This is one of the best easy and healthy salad recipes you'll find.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 4 servings

Calories 220 kcal

Ingredients

  

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• Salt and pepper to taste
• 4 medium-sized potatoes
• 1 cup of high-protein Greek-style plant-based yogurt
• 1 cup of chopped celery
• 1/2 cup of chopped green onions
• 1/2 cup of cooked chickpeas or shelled edamame optional, for extra protein
• 2 tablespoons of fresh herbs e.g., dill or parsley
• 1 teaspoon of Dijon mustard

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Instructions

 

• Wash potatoes thoroughly.
• Boil potatoes for 15-20 minutes until fork-tender.
• Drain water and allow potatoes to cool.
• Peel off potato skins and chop into bite-sized pieces.
• Chop celery and green onions into small pieces.
• Finely chop fresh herbs.
• Combine chopped potatoes, celery, green onions, and chickpeas or edamame (if using) in a large bowl.
• In a small bowl, mix Greek-style plant-based yogurt with Dijon mustard.
• Season yogurt dressing with salt and pepper to taste.
• Pour yogurt dressing over potato mixture and gently toss to coat.
• Sprinkle fresh herbs over the top and fold in lightly.
• Chill salad in the fridge for at least 30 minutes.
• Serve and enjoy.

Nutrition

Calories: 220kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.