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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.
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