Mom’s Mustard Potato Salad (Made Healthy)

healthy mustard potato salad

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)




  1. 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.
  2. Once potatoes are cool enough to handle, remove and discard skins. Cut potatoes into 1/2-inch cubes. Place in a large bowl.
  3. 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.
  4. Sprinkle with salt and pepper to taste. Stir.
  5. Sprinkle potato salad with paprika. Cover and refrigerate until ready to serve.

Keywords: healthy potato salad, healthy mustard potato salad

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