Healthy Mustard Potato Salad
User Reviews
5.0
6 reviews
Excellent
Healthy Mustard Potato Salad
Report
This Healthy Mustard Potato Salad is creamy, tangy, and made with Greek yogurt instead of mayo. Plus it is vegetarian, gluten-free, and nut-free.
Share:
Ingredients
- 2.5 lb baby new potatoes thoroughly washed
- Kosher salt and ground black pepper to taste
- ½ cup full fat Greek yogurt
- 2 tbsp Dijon mustard
- 4 shallots grated
- 1 garlic clove minced
- chives a small bunch, finely chopped
- Curly parsley a small bunch, finely chopped
Instructions
- Place whole unpeeled potatoes into a large soup pot and add enough cold water to cover.
- Place over high heat and bring to a boil; reduce the heat to low and simmer until potatoes are tender, about 15 minutes depending on their size.
- Drain potatoes and sprinkle generously with salt and pepper. Allow the potatoes to completely chill. (You can make this step ahead and keep them refrigerated for up to 5 days).
- While the potatoes cool, in a small bowl mix the remaining ingredients.
- Once the potatoes are cool, you can either peel if desired, or chop them with the skin on. Cut into small bite size cubes.
- Toss the potatoes with the mustard-yogurt sauce; taste and adjust seasoning if needed.
- Serve cold and enjoy!
Notes
- Baby new potatoes: New potatoes don't refer to a specific variety, but just mean young potatoes. They hold their shape well and have a creamy texture after cooking. Some options for new potatoes are baby red potatoes, baby Yukon golds, or baby yellow potatoes.
- Greek yogurt: We suggest using full fat yogurt for the most creamy texture.
- Dijon mustard: You can substitute with yellow mustard or spicy brown mustard, but each one will have a different flavor. Choose your favorite.
- Shallots: If you don't have shallots, substitute with sweet onion or red onion.
- Choosing potatoes: Try to choose small, evenly sized potatoes. This will help them cook evenly.
- Cooking tip: After the water comes to a boil, simmer the potatoes instead of boiling. This also helps them cook more evenly.
Nutrition Information
Show Details
Calories
171kcal
(9%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
464mg
(19%)
Potassium
882mg
(25%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin C
39mg
(43%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 464mg | 19% |
| Potassium | 882mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin C | 39mg | 43% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Apple, Grape, and Candied Pecan Salad with Maple-Mustard Dressing
American, Vegetarian, gluten-free
4.7
(27 reviews)
Blood Orange, Shaved Fennel and Pistachio Salad with Mustard Vinaigrette
American, Vegetarian, Vegan, gluten-free
4.0
(6 reviews)
Black Bean Salad with Chimichurri - Summer Sweet Potato, Bean, Corn Salad
Vegan, gluten-free
4.8
(15 reviews)
