If you are looking for a creamy, satisfying, and protein-packed twist on a classic, this healthy chicken potato salad with Greek yogurt dressing is exactly what you need. By combining nonfat Greek yogurt with just a touch of light mayonnaise, you get all the traditional flavor you crave with a much better macro profile.
Perfect for meal prep or quick weekday lunches, this easy chicken potato salad comes together quickly and stays fresh in the fridge for days. The added dill and celery give it a refreshing crunch that pairs perfectly with the tender red potatoes and shredded roasted chicken.
Looking for a meat-free version of this recipe? Check out our delicious and easy Healthy Potato Salad!
This recipe swaps out heavy traditional dressings for a lighter, protein-rich alternative while incorporating lean roasted chicken. The result is a highly satisfying, macro-friendly dish that keeps you full without excess saturated fat.
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Yes! Greek yogurt is an excellent substitute for mayonnaise in potato salad. It provides a similar creamy texture and a pleasant tanginess while significantly reducing the fat content and boosting the protein.
Absolutely. If you prefer a completely mayo-free dressing, you can easily substitute the 1/4 cup of light mayonnaise with an equal amount of additional nonfat Greek yogurt or a dollop of light sour cream.
You can store this chicken potato salad in an airtight container in the refrigerator for up to 5 days. It is best served cold, and the flavors actually meld and improve after resting for a day.
If you love the macro-friendly profile of this creamy chicken potato salad, be sure to explore our full collection of healthy chicken salad recipes for more satisfying, prep-friendly bowls.
When you are craving more satisfying meals like this chicken potato salad, our robust heart healthy chicken recipes offer delicious, nutrient-dense dinners for any night of the week.
The secret to keeping this potato salad both creamy and macro-friendly is the dressing base. Nonfat plain Greek yogurt provides a thick, luxurious texture and a punch of high-quality protein without the excess fat found in traditional dressings. We blend it with just a small amount of light mayonnaise, which helps mellow out the tanginess of the yogurt and delivers that classic, nostalgic potato salad flavor you know and love.
Recipe yields 8 servings
Place the cut red potatoes into a large pot. Add enough cold water to cover the potatoes by 1 inch. Lightly salt the water. Bring to a boil over high heat. Reduce heat to a simmer and cook until the potatoes are fork tender, about 8 to 10 minutes.
While the potatoes are cooking, place the diced hard-boiled egg, diced hard-boiled egg white, sweet pickle relish, diced celery stalk, sliced green onions, dill, parsley, Greek yogurt, mayonnaise, Dijon mustard, black pepper, and 1 tablespoon apple cider vinegar in a large mixing bowl; mix to combine and set aside.
Drain the potatoes into a colander and give them a few gentle shakes to remove any excess water. Transfer the potatoes to a rimmed baking sheet and spread into an even layer. Drizzle the remaining 1 tablespoon apple cider vinegar over the potatoes and gently stir to coat. Let the potatoes cool to room temperature, about 15 minutes.
Transfer the cooled potatoes and shredded chicken to the bowl of dressing and gently fold to combine. Season with more black pepper as needed. Cover and refrigerate for at least 1 hour or up to 1 day before serving to allow the flavors to meld.
Serve cold and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Instead of boiling the red potatoes, you can try roasting them for a firmer texture and slightly caramelized flavor. Simply toss the diced potatoes with a touch of olive oil, spread them on a baking sheet, and roast at 400°F (200°C) for about 20-25 minutes until golden and fork-tender before mixing with the dressing.
Serve this potato salad cold, straight from the refrigerator. For the best flavor, allow it to chill for at least one hour before serving so the dressing can fully meld with the chicken and potatoes. Store leftovers in an airtight container in the fridge for up to 5 days. Because it contains a yogurt-based dressing, freezing is not recommended as it will separate and become watery upon thawing.
This protein-packed salad is incredibly versatile. It works perfectly on its own as a fulfilling lunch, but you can also serve it over a bed of mixed greens or alongside a light vegetable soup. For dinner, it makes a fantastic side dish next to grilled vegetables or a heart-healthy turkey burger.
You can substitute an equal amount of light sour cream if you want a slightly different tang, or use 100% Greek yogurt for a completely no-mayo version.
Yukon gold potatoes or even diced sweet potatoes work wonderfully in this recipe if you prefer a different flavor profile.
White wine vinegar or fresh lemon juice can be used to provide the necessary acidity to balance the dressing.
If you loved the satisfying, macro-friendly profile of this creamy chicken potato salad, be sure to check out our other high-protein potato recipes for more nutrient-dense, comforting meals.