Healthy Mustard Potato Salad

closeup of healthy mustard potato salad in a grey bowl.

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)


  • 6 small or 3 large russet potatoes (or gold potatoes)
  • 2 hard-boiled eggs, peeled
  • 2/3 cup diced onion
  • 2/3 cup sliced dill pickles, chopped
  • Heaping 1/2 cup plain Greek yogurt
  • 2-3 tbsp yellow mustard
  • Salt and freshly cracked black pepper, to taste
  • Paprika, for sprinkling on top


  1. Cut potatoes into quarters (cut in half length-wise, then cross-wise). Place in a large saucepan and cover with water. Add a generous pinch of salt. 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 the skins. Cut potatoes into 1/2-inch cubes. Place in a large bowl.
  3. Dice eggs, onion and pickles. Add to the bowl with potatoes.
  4. Add yogurt, mustard, salt and pepper. Gently stir to evenly coat, adding more yogurt or mustard as needed to reach the desired consistency and taste.
  5. Sprinkle potato salad with paprika. Cover and refrigerate until ready to serve.


  • 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.
  • 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.
  • 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.

Keywords: Southern mustard potato salad, healthy mustard potato salad