Looking for a refreshing side dish that won’t weigh you down? This mustard potato salad is the perfect solution! It’s light, zesty, and bursting with flavor, making it an ideal addition to any meal. Plus, it’s under 250 calories, so you can enjoy it guilt-free.
Imagine tender potatoes coated in a tangy mustard dressing, mixed with crunchy vegetables that add a delightful crunch. This potato salad is not only healthy but also incredibly easy to prepare. Perfect for picnics, barbecues, or as a side for weeknight dinners.
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A Light Potato Salad with a Zesty Twist
This mustard potato salad brings together creamy yellow potatoes and a delightful tangy mustard dressing, making it a refreshing side for any gathering. The combination of ingredients not only offers a satisfying texture but also creates a colorful presentation that’s sure to grab attention.
The diced celery adds a satisfying crunch, while the red onions contribute a mild sweetness that balances the tanginess of the mustard. Together, these ingredients create a dish that feels light yet indulgent, perfect for those warmer months when you want something refreshing.
Ingredients that Shine
Using simple, wholesome ingredients is key to achieving the best flavor. The star of this dish is undoubtedly the baby potatoes, which provide a creamy base that complements the mustard dressing beautifully.
Greek yogurt forms the base of the dressing, offering a creamy texture without the extra calories. Combined with Dijon mustard and apple cider vinegar, it creates a flavorful dressing that binds the salad together. The addition of fresh parsley adds a touch of color and freshness, tying the whole dish together.
Preparation Made Easy
Preparing this salad is straightforward, making it an excellent choice for both novice cooks and seasoned chefs alike. Start by boiling the baby potatoes until tender, then allow them to cool before mixing with the other ingredients.
While the potatoes cool, whisk together the dressing ingredients in a separate bowl. Once everything is combined, simply chill the salad for about 30 minutes. This step allows the flavors to meld, enhancing the overall taste.
Perfect for Any Occasion
This mustard potato salad shines at picnics, barbecues, and family gatherings. Its vibrant colors and refreshing flavors make it an appealing option for your guests.
Whether served alongside grilled meats or as part of a larger buffet, this salad is versatile enough to complement a range of dishes. Plus, with its lower calorie count, it’s a guilt-free addition to any meal.
Garnishing for Presentation
Garnishing your salad with fresh parsley not only adds color but also enhances the overall presentation. A sprinkle of parsley on top right before serving adds a finishing touch that elevates the dish.
Consider serving this salad in a bright bowl on a festive checkered cloth to evoke that cheerful picnic atmosphere. The visual appeal of this dish will surely entice your guests, prompting them to dive right in.
Nutrition and Benefits
This mustard potato salad is not just tasty; it’s also a healthier choice compared to traditional creamy potato salads. With approximately 180 calories per serving, it’s a light option that won’t weigh you down.
Rich in wholesome ingredients, it provides a good balance of carbohydrates and protein, making it a satisfying side. The inclusion of Greek yogurt adds protein while keeping fat content low, making this dish a great addition to any health-conscious meal plan.
A Light Potato Salad with a Zesty Twist
This mustard potato salad features creamy potatoes blended with a tangy mustard vinaigrette, complemented by diced celery and red onions for a satisfying crunch. It’s a deliciously vibrant dish that satisfies your taste buds while keeping calories in check.
Ingredients
- 2 cups baby potatoes, halved
- 1/4 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the Potatoes: Boil the halved baby potatoes in salted water for about 10-12 minutes or until tender. Drain and let them cool.
- Prepare the Dressing: In a bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
- Mix the Salad: In a large mixing bowl, combine the cooled potatoes, diced celery, and red onion. Pour the mustard dressing over the potato mixture and gently toss to coat.
- Chill: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Serve: Garnish with fresh parsley if desired and serve chilled.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
Nutrition Information
- Servings: 4
- Calories: 180kcal
- Fat: 4g
- Protein: 5g
- Carbohydrates: 30g
Diet Suitability
Here’s a simple table listing the suitable diets for the “A Light Potato Salad with a Zesty Twist” recipe along with explanations and adjustments needed:
| Diet Type | Explanation/Adjustments |
|---|---|
| Vegetarian | The recipe is vegetarian-friendly as it does not contain meat or animal-derived ingredients (except for the Greek yogurt, which is dairy). No adjustments needed. |
| Gluten-Free | This recipe is naturally gluten-free as it uses potatoes, Greek yogurt, and other gluten-free ingredients. No adjustments needed. |
| Low-Calorie | The recipe is suitable for a low-calorie diet, with only 180 kcal per serving. The use of Greek yogurt instead of mayonnaise helps reduce calories. |
| Dairy-Free | This recipe contains Greek yogurt, which is dairy. To make it dairy-free, substitute the Greek yogurt with a non-dairy yogurt such as almond or coconut yogurt. |
| Low-Carb | The recipe contains 30g of carbohydrates per serving, which may be too high for a strict low-carb diet (e.g., keto). To adjust, reduce the amount of potatoes or substitute them with cauliflower for a lower-carb option. |
| Whole30 | This recipe contains Greek yogurt and Dijon mustard, which may not be compliant with Whole30 due to additives in the mustard and dairy in the yogurt. For Whole30, omit the Greek yogurt and mustard or substitute with compliant ingredients (e.g., compliant mustard and a cashew-based dressing). |
| Vegan | The recipe is not vegan because of the Greek yogurt. To make it vegan, substitute the Greek yogurt with a plant-based yogurt, such as coconut or almond yogurt. |
| Paleo | The recipe contains dairy (Greek yogurt), which is not allowed on a paleo diet. Replace the Greek yogurt with a paleo-friendly option such as avocado or a dairy-free alternative. |
| Keto | The recipe may not be suitable for a strict keto diet due to the potatoes’ high carb content. For a keto-friendly option, substitute the potatoes with cauliflower or another low-carb vegetable. |
