Mustard and Yogurt Potato Salad Recipe

Name: Mustard and Yogurt Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 900 g new potatoes; 1 bunch of fresh mint, shredded; 3 sprigs fresh parsley; 4 hardboiled eggs, quartered; ¼ cup pumpkin seeds; 2 tablespoons grainy mustard; 1 cup plain low-fat yogurt; 1 cup sour cream; ½ cup light mayonnaise; salt; fresh ground pepper; mint (for garnish); pumpkin seeds (for garnish)

Servings: persons

900 g new potatoes
1 bunch of fresh mint, shredded
3 sprigs fresh parsley
4 hardboiled eggs, quartered
¼ cup pumpkin seeds
2 tablespoons grainy mustard
1 cup plain low-fat yogurt
1 cup sour cream
½ cup light mayonnaise
salt
fresh ground pepper
mint (for garnish)
pumpkin seeds (for garnish)

1
Boil potatoes until tender.
2
Drain and allow to cool.
3
On a large platter arrange potatoes, mint, parsley, egg and pumpkin seeds.
4
Dressing-----------------.
5
In a bowl, mix together the mustard, yogurt, sour cream and mayonnaise.
6
Season well with salt and freshly ground pepper.
7
Pour dressing over the potatoes and gently combine using salad spoons.
8
Garnish with fresh mint leaves, and extra pumpkin seeds.

678

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: 900 g new potatoes, 1 bunch of fresh mint, shredded, 3 sprigs fresh parsley, 4 hardboiled eggs, quartered, and more.

Yes, Mustard and Yogurt 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.

Mustard and Yogurt Potato Salad

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