Easy Mustard Potato Salad

By Rena |

This Healthy Mustard Potato Salad recipe has all the flavors of classic potato salad, but with Greek yogurt instead of mayo. These tender potatoes with a creamy, tangy dijon mustard sauce are a delicious side dish that only needs a few simple ingredients. Plus it is vegetarian, gluten-free, and nut-free. 

Bowl of healthy mustard potato salad with salt and pepper in background

If you love classic potato salad, you will love this homemade Healthy Mustard Potato Salad recipe! We make this salad with Greek yogurt instead of mayo for less fat and more protein. The sauce is still deliciously creamy, full of mustard flavor, and very easy to make. Makes for a perfect side dish recipe to add to your dinner table.

For other healthy potato side dishes, try this Healthy Potato Salad made with apple cider vinegar or these Healthy Mashed Potatoes.

Why you should make this healthy potato salad

  • Healthy. Traditional potato salad is made with mayo or sometimes sour cream, bacon, or oil. All of these ingredients are high in fat content. By using Greek yogurt instead of mayo, this recipe has a lower fat content, more protein, and is still really creamy!
  • Kid-friendly. Potato salad is a great side dish to serve to kids or picky eaters. It’s simple to make and filling.
  • Great for making ahead. You can boil the potatoes and store them ready to go, or make the whole salad and store it for up to five days. This recipe is great for making weeknight dinners faster.
close up potato salad garnished with chives

Ingredients you’ll need

This is just a list of ingredients you will need to make the easy Mustard Potato Salad. Full measurements are listed further down below.

Baby new potatoes
Kosher salt and ground black pepper
Full fat greek yogurt
Dijon mustard
Shallots
Garlic
Chives
Curly parsley

Ingredients for healthy mustard potato salad on counter

How to make this healthy potato salad

  • Prep potatoes. Place whole unpeeled potatoes into a large soup pot and add enough cold water to cover. 
Potatoes in pot covered with water before cooking.
  • Cook potatoes. Place the pot over high heat and bring to a boil; then reduce the heat to low and simmer until potatoes are tender, about 15 minutes depending on their size. 
  • Drain and season. Drain potatoes and sprinkle generously with salt and pepper. Then allow the potatoes to completely chill. (You can make this step ahead and keep the potatoes refrigerated for up to 5 days). 
  • Make sauce. While the potatoes cool off, in a small bowl mix the remaining ingredients.
  • Chop potatoes. Once the potatoes are cool, you can peel them if desired, then chop them into small bite-size cubes.
Potatoes cooked and chopped on cutting board
  • Mix potato salad. Toss the potatoes with the mustard-yogurt sauce; taste and adjust seasoning if needed.
  • Serve cold and enjoy!
Close view of finished Healthy Mustard potato Salad in gray bowl

Tips and substitutions

  • 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 it 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.
Topview of gray bowl filled with easy mustard potato salad with salt and pepper on counter

FAQs

What kind of potatoes are best for potato salad?

New potatoes (which are just young potatoes) are best because they hold their shape after cooking but still have a creamy texture. Baby red potatoes, baby Yukon golds, or baby yellow potatoes are good options.

Is it best to boil potatoes whole or cut for potato salad?

It is easier to boil them whole with the skin on. Then you chop them into pieces once cool, which is much easier than cutting the raw potatoes.

Can potato salad be made in advance?

Yes, you can boil and season the potatoes, then store them in the fridge for up to five days. You can also make the whole salad and store it in the fridge for up to five days.

How long does potato salad last?

Store potato salad in a sealed container in the fridge for up to five days. Potato salad should not be stored at room temperature.

Really close view of easy mustard sauce on potato salad in gray bowl

More Potatoe recipes

top view potato salad in gray plate

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top view potato salad in gray bowl

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.
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Course: Gluten-Free, Salad, Side Dish, Vegetarian
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Cool Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
Calories: 171kcal
Author: Rena

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

Calories: 171kcal | Carbohydrates: 37g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 464mg | Potassium: 882mg | Fiber: 5g | Sugar: 3g | Vitamin C: 39mg | Calcium: 50mg | Iron: 2mg
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