Low-Fat Mustard Potato Salad Recipe

Name: Low-Fat Mustard Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 whole Medium Russet Potatoes, Peeled And Cubed; 7 whole Hardboiled Eggs (peeled And Quartered); 1/2 whole Medium Red Onion, Diced; 6 whole Medium Green Onion (diced, Set Aside 2 Tablespoons For Garnish); 5 whole Large Dill Pickles (coarsely Diced); 3/4 cups Light Mayonnaise; 3/4 cups Fat-free Plain Greek Yogurt; 1/4 cups Yellow Mustard; 2 teaspoons Garlic Salt; 2 teaspoons Garlic Powder; 1/2 teaspoons Black Pepper; 1/2 teaspoons Cayenne Pepper; 1 teaspoon Garlic Salt

Servings: persons

7 whole Medium Russet Potatoes, Peeled And Cubed
7 whole Hardboiled Eggs (peeled And Quartered)
1/2 whole Medium Red Onion, Diced
6 whole Medium Green Onion (diced, Set Aside 2 Tablespoons For Garnish)
5 whole Large Dill Pickles (coarsely Diced)
3/4 cups Light Mayonnaise
3/4 cups Fat-free Plain Greek Yogurt
1/4 cups Yellow Mustard
2 teaspoons Garlic Salt
2 teaspoons Garlic Powder
1/2 teaspoons Black Pepper
1/2 teaspoons Cayenne Pepper
1 teaspoon Garlic Salt

1
1. Put potatoes into a large pot and cover with about 2 inches of water. Add a dash or two of salt and bring to a boil. Cook until potatoes are fork tender, about 10-20 minutes depending on the size of your cubes. If you haven't boiled your eggs, now is a great time to do so.
2
2. Drain water from potatoes and allow to cool a bit.
3
3. Add potatoes, eggs, red and green onions, and pickles to a large mixing bowl.
4
4. In a small bowl, whisk together the mayonnaise, yogurt, mustard, garlic salt, garlic powder, black pepper and cayenne pepper.
5
5. Add dressing into the potato mixture and gently mix together.
6
6. Spoon into serving dish and sprinkle on reserved onions.
7
7. Cover and refrigerate until ready to serve. This potato salad rocks anytime but is best when served cold after the flavors have fully developed.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 whole Medium Russet Potatoes, Peeled And Cubed, 7 whole Hardboiled Eggs (peeled And Quartered), 1/2 whole Medium Red Onion, Diced, 6 whole Medium Green Onion (diced, Set Aside 2 Tablespoons For Garnish), and more.

Yes, Low-Fat Mustard Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Low-Fat Mustard Potato Salad

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