Side Dish Main Dish Snack

Performance Potato Salad

  • Ready Time: 20min
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  • Prep Time: 10min
    Cook Time: 10min
  • Potato Type: Yellow
  • Serves: 2 (serving size is about 2 cups of potato salad)
    Prep Method: Microwave
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Recipe by: Anthony Zamora, RD

This recipe is a twist on the classic potato salad. Greek yogurt is used instead of mayonnaise to increase the protein content, and potatoes are a nutrient-dense complex carbohydrate.


  • 4 small yellow potatoes (about 21 oz.), scrubbed and washed
  • ¼ sweet yellow onion, small diced
  • 1 tbsp Dijon mustard
  • 2 hard-boiled eggs, chopped
  • 1 5.3 oz container of plain Greek yogurt, 2% or nonfat
  • Salt & Pepper, to taste

Optional Mix Ins

  • 1 cup pulled chicken
  • ½ cup small diced celery
  • ½ cup diced bell peppers
  • ¼ cup shredded cheese
  • Hot sauce, to taste

Prep Time: 10min | Cook Time: 10min

  1. Poke potatoes with a knife or fork several times around the potato. Place on a microwave-safe plate.
  2. Microwave the potatoes on full power for 7-9 minutes, or until they are soft and easily cut in half.
  3. While potatoes are cooking, combine eggs, onion, Dijon mustard, and yogurt in a bowl. Set aside in the fridge.
  4. Chop cooked potatoes into bite-size pieces. Place potatoes in the refrigerator until cooled completely, about 15 minutes.
  5. Combine potatoes and yogurt mixture, season with salt and pepper to taste.
  6. Serve with optional mix-ins as desired.

Nutritionals are for 1/2 of the recipe.


Vitamin C84%


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