High Protein Dill Pickle Potato Salad

High Protein Dill Pickle Potato salad

This high protein dill pickle potato salad is the perfect “bring to the cookout but still hit your goals” side dish. It has all the creamy, salty, tangy flavor of classic potato salad, but we’re lightening it up with Greek yogurt, blended cottage cheese, a little reduced-fat mayo, and plenty of pickle juice so it still tastes like the real deal.

The bacon gives it that little salty crunch, the dill pickle flavor makes it addicting, and the extra protein makes it a way better option than your average mayo-heavy potato salad.

Macros Per Serving

Makes 6 servings

Approx per serving, including eggs + bacon:

Calories: 200 

Protein: 12g 

Carbs: 28g 

Fat: 5g 

Fiber: 3g

Macros may vary slightly depending on the exact Greek yogurt, cottage cheese, bacon, and mayo used.

Serving Size

Each serving is 1/6 of the full batch.

Approx serving size:

3/4-1 small cup or about 240–260g per serving

For the most accurate serving size, weigh the full batch after mixing and divide by 6.

Ingredients

□ 2 lbs baby gold potatoes, cooked and cooled slightly 

□ 3/4 cup plain Greek yogurt 

□ 1/2 cup cottage cheese, blended smooth 

□ 1 tbsp reduced-fat mayo 

□ 2 tbsp Dijon mustard 

□ 2–4 tbsp pickle juice 

□ 1/2 cup chopped dill pickles 

□ 1/3 cup chopped celery 

□ 1/4 cup chopped red onion 

□ 2 hard-boiled eggs, chopped 

□ 3 pieces cooked bacon, chopped 

□ Fresh dill (as much as your heart desires) 

□ Garlic powder

 □ Paprika 

□ Salt + pepper

Directions

1. Boil the baby gold potatoes until fork tender, about 15–20 minutes depending on size.

2. Drain and let the potatoes cool slightly. Once they are cool enough to handle, cut them into halves or quarters.

3. In a large bowl, mix together the Greek yogurt, blended cottage cheese, reduced-fat mayo, Dijon mustard, pickle juice, fresh dill, garlic powder, paprika, salt, and pepper. Taste and season accordingly. The more, the merrier :)

4. Taste the dressing before adding the potatoes. It should be tangy, salty, and flavorful. If it tastes flat, add more pickle juice, Dijon, salt, or dill.

5. Add the cooked potatoes, chopped dill pickles, celery, red onion, hard-boiled eggs, and chopped bacon to the bowl.

6. Gently stir until everything is coated.

7. Refrigerate for at least 1–2 hours before serving so the flavors can come together.

8. Top with extra dill, paprika, and a little more chopped bacon if desired.

Meal Prep Tip

Potato salad always tastes better after it sits, so this is a great one to make the night before. The biggest mistake is under-seasoning it, so don’t be shy with the pickle juice, Dijon, dill, salt, and pepper. That’s what gives it the big flavor without needing a ton of mayo.