Potato Salad with Yogurt and Mustard Dressing
Indulge in the light and refreshing flavors of Potato Salad with Yogurt and Mustard Dressing, a modern twist on a classic favorite. This recipe combines tender, waxy potatoes with a tangy dressing made from creamy Greek yogurt, Dijon mustard, and a touch of honey for subtle sweetness. Fresh dill, parsley, and scallions add vibrant herbaceous notes, elevating each bite. Easy to prepare in just 35 minutes, this potato salad is perfect for picnics, barbecues, or as a versatile side dish. Served chilled or at room temperature, it’s a healthier take on traditional mayonnaise-based potato salads while delivering bold, satisfying flavors. Make this recipe your go-to side for any occasion!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 700 g small waxy potatoes
- 120 ml plain Greek yogurt
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- 2 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 2 scallions, thinly sliced
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Fill a large pot with water and bring it to a boil. Add a pinch of salt, then carefully add the potatoes. Cook the potatoes for 15-20 minutes or until they are fork-tender but not falling apart.
Drain the potatoes and let them cool slightly. Once cool enough to handle, cut the potatoes into bite-sized chunks and transfer them to a large mixing bowl.
In a small bowl, whisk together the Greek yogurt, Dijon mustard, olive oil, white wine vinegar, honey, minced garlic, salt, and black pepper to make the dressing.
Pour the dressing over the warm potatoes, tossing gently to coat all the pieces evenly.
Add the chopped dill, parsley, and sliced scallions to the potato salad. Gently stir to combine.
Taste and adjust seasoning with additional salt or pepper, if needed.
Chill the potato salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Serve the salad cold or at room temperature as a side dish.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.3 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 870 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
