Classic mustard potato salad you love with a healthy, no-mayo twist. It’s a must-have side dish for backyard barbecues, burgers, and all your summer favorites! (vegetarian, gluten-free, nut-free, no-mayo)
I may have already told you this, but I’m a huge potato salad snob. Okay, being a food blogger, I’m pretty much an everything food snob. But when it comes to potato salad, there are very few recipes I will eat.
It’s because I grew up eating the world’s best mustard potato salad made by my mom. Every summer, my family spent the weekends at our family lake house, where my dad would smoke a brisket or ribs, and my mom would make pinto beans and her mustard potato salad. It was a weekend cookout staple.
My mom’s mustard potato salad is a simple recipe, made with just a few ingredients and just the right amount of mustard to make it tangy and delicious, but not overpowering. It’s also got dill pickles (never sweet pickles) for a little salty-sour flavor. Actually her recipe is not a recipe it all. She never measured, just added a little of this and that as she went, adding more mustard or onion as needed.
I attempted to put her mustard potato salad into a recipe so you all can enjoy it too, but it’s one of those dishes where you just have to add more dressing as you go to make it perfect for you. I also swapped out the mayo for Greek yogurt (y’all know how I feel about mayo) for a healthier twist that tastes just as delicious. That’s one thing I can’t stand – a super mayo-y potato salad. No thank you.
This healthy and delicious mustard potato salad is an absolute must-have for all of your summer meals, from burgers to BBQ. It’s an essential side dish for all of your outdoor celebrations spanning memorial day to labor day. Make this simple mustard potato salad, and you’ll never need another potato salad recipe again!
Classic mustard potato salad you love with a healthy, no-mayo twist. It's a must-have side dish for backyard barbecues, burgers, and all your summer favorites! (vegetarian, gluten-free, nut-free, no-mayo)
- 6 small-ish russet potatoes (or 3 large)
- 2 hard-boiled eggs, peeled
- 2/3 cup diced onion
- 2/3 cup chopped hamburger sliced dill pickles
- Heaping 1/2 cup nonfat plain greek yogurt
- 1-2 tbsp yellow mustard
- Salt and freshly cracked black pepper, to taste
- Paprika, for sprinkling on top
- Cut potatoes into quarters (cut in half length-wise, then cross-wise). Place in a large saucepan and cover with water. Bring to a boil and simmer until tender, about 20 minutes. Drain and cool.
- Once potatoes are cool enough to handle, remove and discard skins. Cut potatoes into 1/2-inch cubes. Place in a large bowl.
- Dice eggs. Add to bowl with potatoes along with onion and pickles. Add yogurt and mustard. Gently stir to evenly coat, adding more yogurt or mustard as needed to reach the desired consistency and taste.
- Sprinkle with salt and pepper to taste. Stir.
- Sprinkle potato salad with paprika. Cover and refrigerate until ready to serve.
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