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Mustard Potato Salad
Creamy and tangy, this Mustard Potato Salad is loaded with chunky potatoes and crispy veggies. It's egg and mayo-free yet still creamy with Greek yogurt.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 295 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 pounds baby potatoes rinsed, halved
- 2 teaspoons salt plus more to taste
- 2 tablespoons Dijon mustard
- 2 tablespoons Greek yogurt
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ¼ teaspoon black pepper plus more to taste
- ⅓ cup olive oil
- 3 celery stalks diced
- 1 shallot minced
- ¼ cup chives minced
Instructions
- Place potatoes in a large pot and cover with cold water by 1 inch. Add salt and bring to a boil over medium heat. Reduce to a simmer and cook for 10 to 15 minutes, or until the potatoes are fork tender. Drain and set aside.
- While the potatoes cook, make the dressing. In a large bowl, whisk together Dijon, Greek yogurt, red wine vinegar, honey, black pepper and olive oil until emulsified. Add the warm potatoes directly on top of the dressing, tossing gently to evenly coat the potatoes.
- Add celery, shallot, and chives. Season to taste with salt and pepper. Chill salad for at least one hour before serving.
Cup of Yum
Notes
- Storage: Store this mustard potato salad in an airtight container in the fridge for up to 3-4 days. When you're ready to serve, give it a quick stir to redistribute the sauce and flavors, and adjust the seasoning if necessary. You can add a splash of Greek yogurt or lemon juice to freshen it up if needed.
- Tips:
- Use waxy potatoes. Waxy potatoes such as red or new potatoes work best in this recipe as they hold their shape well and don't turn mushy when boiled.
- Cut the veggies into bite-sized pieces. Chopping the veggies into small, bite-sized pieces makes them easier to eat and adds texture to the salad.
- Chill the salad before serving. Allowing the potato salad to chill in the fridge for a few hours or overnight before serving allows all the flavors to meld together and makes it even more delicious.
- Add the sauce while the potatoes are still warm. Adding the the warm potatoes to the mustard sauce allows it to penetrate the potatoes better, resulting in a more flavorful dish.
Nutrition Information
Calories
295kcal
(15%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
0.3mg
(0%)
Sodium
848mg
(35%)
Potassium
997mg
(28%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
90IU
(2%)
Vitamin C
46mg
(51%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 848mg | 35% |
| Potassium | 997mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 46mg | 51% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.