This post may contain affiliate links. Please read our disclosure policy.
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.
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.
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
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.
- 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.
- Mix potato salad. Toss the potatoes with the mustard-yogurt sauce; taste and adjust seasoning if needed.
- Serve cold and enjoy!
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.
FAQs
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.
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.
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.
Store potato salad in a sealed container in the fridge for up to five days. Potato salad should not be stored at room temperature.
More Potatoe recipes
- Healthy Potato Salad
- Garlic Parmesan Baked Potato Wedges
- Creamy Chicken Potato Bake
- Baked Garlic Butter Hasselback Potatoes
- Easy Greek Potato Bake
- Easy Potato Corn Soup with Shrimp
If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.
Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.
Healthy Mustard Potato Salad
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
Nutrition information is automatically calculated, so should only be used as an approximation.
