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Updated Potato Salad

Plain yogurt and grainy mustard make a light, tangy sauce for potato salad. Serve slightly warm or chilled.



Ingredient Line: 
2 lb. fingerling potatoes, cut into 1-inch pieces
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½ cup plain low-fat yogurt
Ingredient Line: 
¼ cup whole-grain mustard
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2 tsp. olive oil
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1 small red bell pepper, diced (1 cup)
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3 celery stalks, diced (1 cup)
Ingredient Line: 
½ small red onion, sliced (½ cup)


1. Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until potatoes are tender, but not soft.

2. Meanwhile, whisk together yogurt, mustard, and olive oil in large bowl. Stir in red bell pepper, celery, and onion.

3. Drain potatoes, rinse under cold water, and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper, if desired.

Nutrition Information: 

4 g
Total Fat: 
2 g
Saturated Fat: 
<1 g
24 g
<1 mg
182 mg
2 g
3 g
Serves 8

Comments on this Recipe

This is the best. I make it with soy or coconut milk yogurt to make it vegan. Big hit at my house

I love this site!!!!! Looks delicious! I'll try!

This salad was delicious!

Loved this. Made it with Creole mustard for a kick. Deliiiiiicious!

The onions are a little to much but otherwise it's very good


looks yummy- I'll make next weekend :)

Made this for supper using Yukon Gold potatoes. This turned out fantastic. I also added some sliced radishes that were sitting in the fridge.

Used unswtned coconut milk yoghurt becuase i am allergic to dairy and it was decent. Will make again. I would put a little less onions than the recipe calls because it gives it a strong flavor...