Lowfat Mustard Potato Salad

Hard boiled eggs, pickles, onions, mustard, a hint of cayenne…. This ultra creamy summery potato salad has it all and is lightened up using Greek yogurt.

Lowfat Mustard Potato Salad

I have been waiting all winter, basically since I started this blogging adventure to share my yellow mustard potato salad with you guys. It’s a recipe that I’ve developed over the years in an attempt to recreate a healthy version of the potato salad I remember my mom making throughout my childhood. I honestly don’t know if this is techniquely a “southern” potato salad but I do know that it’s amazing!

Lowfat Mustard Potato Salad

Of course, the original version doesn’t call for Greek yogurt or light mayo and I’ve added and subtracted spices to fit my own family’s taste but I think you’ll agree, the end result is an amazingly healthy, creamy and savory potato salad.
This dish is absolute perfection with baked beans and alongside any and all BBQ or grilled meats. See my BBQ Grilled Pork Spare Ribs for a great accompanying recipe. It’s best served cold and is even better the next day as the flavors continue to develop. A great dish for a potluck or family gathering if you need a make ahead side dish. 

Low Fat Mustard Potato Salad

  • Yield: 21 servings (1/2 cup)
  • Prep Time: 30 minutes


  • 7 medium russet potatoes (peeled and cubed)
  • 1-2 teaspoon garlic salt
  • 7 hardboiled eggs (peeled and quartered)
  • 1/2 medium red onion (diced)
  • 6 medium green onion (diced, set aside 2 tablespoons for garnish)
  • 5 large dill pickles (coarsely diced)
  • 3/4 cup light mayonnaise
  • 3/4 cup fat free plain greek yogurt
  • 1/4 cup yellow mustard
  • 2 teaspoon garlic salt
  • 2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper


  1. In a large pot, boil cubed potatoes in garlic salted water until soft. (if you haven't boiled your eggs, now is a great time to do so)

  2. Drain water from potatoes and allow to cool a bit while you dice onions and pickles.

  3. Add potatoes, eggs, red and green onions, and pickles to a large mixing bowl.

  4. In a small bowl, whisk mayonnaise, yogurt, mustard, garlic salt, garlic powder,black and cayenne pepper together.

  5. Add to potato mixture and gently mix together.

  6. Spoon into serving dish and sprinkle on reserved onions.

  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.


Nutrition Facts Servings 21 (1/2 cup) Amount Per Serving Calories 115 Total Fat 4g Saturated Fat 1g Monounsaturated Fat 1g Polyunsaturated Fat 1g Trans Fat 0g Cholesterol 71mg Sodium 623mg Potassium 407mg Total Carbohydrate 17g Dietary Fiber 2g Sugars 3g Protein 5g


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