Mustard Potato Salad

5 from 27 votes

Creamy and tangy, this Mustard Potato Salad is loaded with chunky potatoes and crispy veggies. It's egg and mayo-free yet still creamy with Greek yogurt.

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If you’re looking for a lighter alternative to traditional potato salad, this Mustard Potato Salad recipe is a must-try! It’s really easy to make. All you need are a few potatoes, celery, shallots, and chives for the base. The dressing is egg and mayo-free, made with Greek yogurt and Dijon mustard. The combination of textures and flavors creates a creamy mustard potato salad that is both delicious and filling.

Mustard potato salad in a large shallow serving bowl with a wooden spoon nearby.

Table of Contents

  1. Why you’ll love this Dijon mustard potato salad
  2. Mustard potato salad ingredients
  3. How to make mustard potato salad
  4. Tips for making the best mustard potato salad recipe
  5. Popular substitutions & additions
  6. What to serve with creamy mustard potato salad
  7. How to store & reheat potato salad
  8. Frequently asked questions
  9. More summer side dish recipes:
  10. Mustard Potato Salad Recipe

This mustard potato salad is perfect for summer BBQs and picnics, potlucks, or even as a simple side to go along with a weekday lunch or dinner. Just like all potato salad recipes, this mustardy version is a great make-ahead dish, as it tastes even better after it has chilled in the fridge for a few hours or overnight, allowing all the flavors to meld together.

If you love a good potato salad, you may also enjoy my Mediterranean potato salad, brussel sprout, and sweet potato salad, or cauliflower potato salad!

Why you’ll love this Dijon mustard potato salad

  • Easy to make. Just boil the potatoes, chop the veggies, and mix the sauce, and you’ll have a delicious and nutritious potato salad ready in no time!
  • Great side dish. This creamy mustard potato salad is a great side dish that pairs well with a variety of main dishes, such as grilled chicken, burgers, or fish. It’s also a great addition to a lunch box or a light dinner.
  • Egg-free & mayo-free. This mustard potato salad recipe has no eggs for a lighter version of a classic. What’s great is you’ll still get all the deliciousness of a classic potato salad with a protein boost from Greek yogurt instead of mayo. It’s a nutritious and flavorful option that’s perfect for anyone looking for a healthier twist on a classic dish.

Mustard potato salad ingredients

  • Baby potatoes: I like to cut these in half for a chunky potato salad, but you can also cut the potatoes smaller. 
  • Dijon mustard: Dijon mustard is a little tangier and spicier than yellow mustard, which is perfect when combined with yogurt.
  • Greek yogurt: Greek yogurt is a healthier option for mayo with probiotics and is high in protein. It makes for a deliciously creamy mustard potato salad that lightly coats the potatoes.
  • Red wine vinegar: Thin the sauce and add a zingy flavor. You could also use pickle juice or apple cider vinegar.
  • Honey: Adds a touch of sweetness and balances the stronger flavors in the Dijon mustard potato salad sauce.
  • Olive oil: You could also use avocado oil.
  • Celery: This adds crunch. Chop the celery into small pieces to distribute evenly throughout the dish.
  • Shallot: Shallots add a mild bite and should also be chopped finely. You could also use another onion, such as yellow or red, for a stronger flavor.
  • Chives: Chives add to the onion flavor. Mince them and add to the sauce and as a final garnish for serving.
Ingredients for recipe: pepper, honey, salt, greek yogurt, mustard, baby potatoes, shallot, chives, celery stalks, red wine vineagar, and oil.

How to make mustard potato salad

  1. Add the Dijon mustard, yogurt, vinegar, honey, pepper, and oil to a bowl.
  2. Whisk the sauce until emulsified and set aside. 
  3. After cooking halved baby potatoes until they’re fork tender, drain them and allow the water to dry before adding directly to the Dijon mustard sauce.
  4. Toss the potatoes and sauce together until they are well coated.
  5. Add the chopped celery, minced shallot, and minced chives on top with salt and pepper.
  6. Toss once more to distribute the veggies. Then, cover the bowl and chill in the fridge for at least an hour to allow all the flavors to meld together. Garnish with extra chives and a dash of paprika.
6 image collage making recipe in one bowl: 1- dressing ingredients added, 2- after combined, 3- cooked potatoes added on top, 4- after tossed with dressing, 5- remaining ingredients added, and 6- after fully combined.

Tips for making the best mustard potato salad recipe

  • Use waxy potatoes. Waxy potatoes, such as red or new potatoes, have less starch than, say, your “regular” Idaho potatoes and work best in this mustard potato salad recipe. They hold their shape well and don’t turn mushy when boiled. 
  • Cut the veggies into bite-sized pieces. Chopping the veggies into small, bite-sized pieces makes them easier to eat and adds texture to the salad.
  • Chill the salad before serving. Allowing the potato salad to chill in the fridge for a few hours or overnight before serving allows all the flavors to meld together and makes it even more delicious.
  • Add the sauce while the potatoes are still warm. Adding the warm potatoes to the mustard sauce allows it to penetrate the potatoes better, resulting in a more flavorful dish.
  • Add fresh herbs or more seasoning. Adding fresh herbs such as parsley, dill, or basil to the salad gives it a burst of freshness and adds an extra layer of flavor. Try adding a teaspoon of celery seeds for a stronger celery flavor.
  • Add more or less mustard. If you want an extra tangy sauce or one that’s a little milder, you can easily adjust how much mustard you add.
  • Add some more veggies. If you like the added texture of crunchy vegetables, chop up some bell peppers or add finely diced carrots to toss into your creamy mustard potato salad.
  • Add dill pickle relish. If you love the tangy flavors in the potato salad, relish is an easy choice. You can chop some up yourself or use store-bought. You could also sweeten it up with sweet pickle relish as a nice contrasting flavor.
  • Add boiled eggs. Sometimes a potato salad just needs eggy goodness, and this Dijon mustard potato salad will still taste incredible with the addition of chopped boiled eggs and add even more protein!
Mustard potato salad with a serving spoon scooping some up.

What to serve with creamy mustard potato salad

How to store & reheat potato salad

Store this Dijon mustard potato salad in an airtight container in the fridge. When you’re ready to serve, give it a quick stir to redistribute the sauce and flavors, and adjust the seasoning if necessary. You can add a splash of Greek yogurt or lemon juice to freshen it up if needed.

How long will a yogurt-based potato salad last in the fridge?

Potato salads are perfect for making ahead of time and can be stored for up to 3-4 days.

Can I freeze potato salad?

No, it’s best not to freeze potato salad because the yogurt-based sauce and vegetables will lose their texture and become watery.

Frequently asked questions

Can I use a different type of mustard?

Absolutely! You can experiment with different types of mustard, such as whole-grain mustard, honey mustard, or spicy mustard. Just keep in mind that different mustards may alter the flavor and consistency of the sauce.

Can I use other types of potatoes?

Yes, you can use other types of potatoes such as red potatoes, Yukon gold potatoes,  russet potatoes, or fingerling potatoes. Just be sure to adjust the cooking time accordingly, as different types of potatoes may require different cooking times.

How do I make potato salad less watery?

If you’re no mayo potato salad is watery, there are a few reasons why: the potatoes weren’t drained well and allowed time to dry before adding to the sauce, or the potatoes could be overcooked and unable to absorb as much water. You can drain off any excess liquid and adjust the dressing as needed, or add more potatoes to help soak it up.

Potato salad in a bowl with a fork picking up a piece to show the light dressing and finely diced onions, celery, and chives.

This Mustard Potato Salad recipe with no eggs and no mayo is a healthy alternative to a traditional recipe and still packs in the flavor! The chunky potatoes and tangy mustard dressing make it the perfect addition to any cookout or summer gathering. So why not lighten up your next event with this oh-so-delicious Dijon potato salad?

More summer side dish recipes:

If you try this feel good Mustard Potato Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Mustard Potato Salad

Creamy and tangy, this Mustard Potato Salad is loaded with chunky potatoes and crispy veggies. It's egg and mayo-free yet still creamy with Greek yogurt.
5 from 27 votes
Servings 6 servings
Course Side Dish
Calories 295
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 3 pounds baby potatoes rinsed, halved
  • 2 teaspoons salt plus more to taste
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • ¼ teaspoon black pepper plus more to taste
  • cup olive oil
  • 3 celery stalks diced
  • 1 shallot minced
  • ¼ cup minced chives

Instructions

  • Place potatoes in a large pot and cover with cold water by 1 inch. Add salt and bring to a boil over medium heat. Reduce to a simmer and cook for 10 to 15 minutes, or until the potatoes are fork tender. Drain and set aside.
  • While the potatoes cook, make the dressing. In a large bowl, whisk together Dijon, Greek yogurt, red wine vinegar, honey, black pepper and olive oil until emulsified. Add the warm potatoes directly on top of the dressing, tossing gently to evenly coat the potatoes.
  • Add celery, shallot, and chives. Season to taste with salt and pepper. Chill salad for at least one hour before serving.

Notes

Storage: Store this mustard potato salad in an airtight container in the fridge for up to 3-4 days. When you’re ready to serve, give it a quick stir to redistribute the sauce and flavors, and adjust the seasoning if necessary. You can add a splash of Greek yogurt or lemon juice to freshen it up if needed.
Tips:
Use waxy potatoes. Waxy potatoes such as red or new potatoes work best in this recipe as they hold their shape well and don’t turn mushy when boiled. 
Cut the veggies into bite-sized pieces. Chopping the veggies into small, bite-sized pieces makes them easier to eat and adds texture to the salad.
Chill the salad before serving. Allowing the potato salad to chill in the fridge for a few hours or overnight before serving allows all the flavors to meld together and makes it even more delicious.
Add the sauce while the potatoes are still warm. Adding the the warm potatoes to the mustard sauce allows it to penetrate the potatoes better, resulting in a more flavorful dish.

Nutrition

Calories: 295kcal, Carbohydrates: 42g, Protein: 5g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 0.3mg, Sodium: 848mg, Potassium: 997mg, Fiber: 5g, Sugar: 3g, Vitamin A: 90IU, Vitamin C: 46mg, Calcium: 41mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side Dish

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