Healthy Mustard Potato Salad

This simple Southern mustard potato salad is made healthy with no mayo. Tangy and delicious, it's a must-have side dish for backyard barbecues, burgers, and all your summer favorites! (vegetarian, gluten-free, nut-free)

Fun fact: I'm a huge potato salad snob. There are very few potato salad recipes I will eat, mostly because many are laden with mayo, which I despise. But also because I grew up eating the world's best mustard potato salad made by my mom during our summers at the lake. Here's a healthier, mayo-free version of the Southern style potato salad I love!

Is Potato Salad Bad For You?

Poor potatoes get demonized by our carb-phobic culture. But the reality is, potatoes are very nutritious. They're high in vitamin C, potassium, and B6, and the complex carbohydrate structure makes them ideal for long-lasting energy. What makes potato salad uniquely beneficial is the cooking and cooling of potatoes, which forms something called resistant starch in the potatoes. Resistant starch is not digested in the small intestine. Instead, it passes into the large intestine, where it can be used to fuel the healthy bacteria, contributing to a gut health. Resistant starch also reduces the rise in blood sugar following a meal. So no, potato salad is not inherently bad for you (neither is any other food in the context of an overall nutritious diet).

Why You'll Love This Potato Salad

This Southern potato salad is super simple, made with just a few ingredients and just the right amount of mustard to make it tangy and delicious, but not overpowering. The dressing swaps out mayo for Greek yogurt for a healthier take on the summer cookout staple.

The Ingredients

• Potatoes (of course!) Russet potatoes are traditionally used, but Yukon Gold potatoes work well too.
• Onion. For a nice, mild bite. I use yellow onion, but any kind you have works.
• Pickles. Always dill pickles in potato salad for me! I like refrigerated dill slices that you can find in the deli section.
• Hard boiled eggs. A classic ingredient in Southern potato salad. My preferred method of boiling eggs is to add them to a pot of water, bring the whole thing to a boil, then shut off the heat and cover the pot for 10-12 minutes before draining, cooling, and peeling the eggs.
• Greek yogurt. Greek yogurt replaces mayo in this potato salad for a more protein, less fat, a little dose of probiotics, and simple deliciousness!
• Mustard. Yellow mustard is the flavorful ingredient in the dressing. Add a little more or a little less to suit your taste. Since mayo typically adds a little more tang than the yogurt provides, I usually put a little more mustard than I would with a traditional mayo potato salad.

How To Make No-Mayo Mustard Potato Salad

1. Quarter the potatoes and place them in a large saucepan. Add a generous pinch of salt and cover with water. Boil the potatoes until fork tender, about 20 minutes. If your eggs are not already boiled, boil them, too.
2. Drain the potatoes and let them cool. Use your hands or a paring knife to peel the skin from the potatoes. Dice into ½ inch cubes and add to a large bowl.
3. Dice the onion, pickles and peeled eggs and add them to the bowl with the potatoes.
4. Add the yogurt, mustard, salt and pepper. Stir to coat, adding more mustard or yogurt as needed.
5. Sprinkle the top with paprika. Cover and refrigerate until you're ready to serve.

Storing Leftovers

Leftover potato salad can be stored in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing potato salad, as it will get weepy and watery when it is thawed. It's important to note that potato salad should not be left at room temperature for more than 2 hours for safety.

Grab more side dish inspiration for your summer BBQs in this roundup of Healthy and Delicious Summer Sides!

If you made this recipe, please leave a star rating in the comments!

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