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5.0 from 6 votes

Healthy Mustard Potato Salad

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.

Prep Time
5 mins
Cook Time
5 mins
Cool Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 6
Calories: 171 kcal
Course: Side Dish , Salad , Dinner
Cuisine: American , Vegan

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

    Cup of Yum
  1. Place whole unpeeled potatoes into a large soup pot and add enough cold water to cover.
  2. 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.
  3. 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).
  4. While the potatoes cool, in a small bowl mix the remaining ingredients.
  5. Once the potatoes are cool, you can either peel if desired, or chop them with the skin on. Cut into small bite size cubes.
  6. Toss the potatoes with the mustard-yogurt sauce; taste and adjust seasoning if needed.
  7. 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

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

% 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.