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A salad made with boiled potatoes, yogurt, honey, and mustard; provides carbohydrates and some protein.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Honey-Mustard Yogurt Potato Salad (200 g) has 210 calories. That works out to 105 calories per 100 g. It contains 37 g of carbs, 6.4 g of protein, 4.4 g of fat and 3.2 g of fiber. Its 0.4 mg of B6 covers 26% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 200 g
210
KCAL / 200G
Carbs
37g
· 13% DV
Protein
6.4g
· 13% DV
Fat
4.4g
· 6% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 12% · Fat 19%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 210 kcal | |
| Total fat | 4.4 g | 6% |
| Saturated fat | 1.6 g | 8% |
| Trans fat | 0 g | |
| Sodium | 270 mg | 12% |
| Total carbohydrate | 37 g | 13% |
| Fiber | 3.2 g | 11% |
| Protein | 6.4 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 210 kcal |
| 1 tablespoon (medium) | 15 g | 16 kcal |
| 2 tablespoon (small) | 30 g | 32 kcal |
| 100 g | 100 g | 105 kcal |
| 1 serving (small) | 120 g | 126 kcal |
| 1 cup (small) | 150 g | 158 kcal |
| 1 cup (medium) | 220 g | 231 kcal |
| 1 serving (large) | 280 g | 294 kcal |
Calculated from 105 calories per 100 g.
Honey-Mustard Yogurt Potato Salad is made by tossing boiled potatoes with a dressing of yogurt, honey, and mustard. Let the potatoes cool before mixing them with the dressing so the yogurt stays creamy rather than becoming runny.
Yes, Honey-Mustard Yogurt Potato Salad can be made without mayonnaise; yogurt forms the creamy base of its dressing. Some recipes add mayonnaise for extra richness, so check the recipe or ask whoever prepared it if you need to avoid it.
Yes, you can make Honey-Mustard Yogurt Potato Salad ahead and chill it in a covered container. For the best texture, cool the boiled potatoes before adding the yogurt dressing, then stir the salad shortly before serving.
Waxy or all-purpose potatoes work well in Honey-Mustard Yogurt Potato Salad because they hold their shape after boiling. Cut them into evenly sized pieces and stop cooking once they are tender, before they start to crumble.
Honey-Mustard Yogurt Potato Salad pairs well with grilled chicken, burgers, sausages, or roasted vegetables. Its tangy-sweet dressing also works as part of a picnic or barbecue spread alongside crisp greens and other savory sides.
Honey-Mustard Yogurt Potato Salad is usually served chilled or cool. Mixing yogurt dressing into steaming potatoes can make it thin or uneven, so let the boiled potatoes cool first and refrigerate the finished salad until serving.
Honey-Mustard Yogurt Potato Salad keeps for about three days in a covered container in the refrigerator. Because its dressing contains yogurt, return it to the fridge promptly after serving and discard portions that have sat out for a prolonged time.
Yes, Greek yogurt works in Honey-Mustard Yogurt Potato Salad and gives the dressing a thicker, tangier texture. If it is too thick to coat the potatoes evenly, loosen it with a small splash of water or lemon juice.
It can raise blood sugar because Honey-Mustard Yogurt Potato Salad contains potatoes and honey, both of which contribute carbohydrates. People managing diabetes should account for their portion and meal plan; a clinician or dietitian can give advice tailored to them.
Freezing is not recommended for Honey-Mustard Yogurt Potato Salad. The potatoes can become watery and mealy after thawing, while yogurt dressing may separate; make it fresh or refrigerate it instead for a short period.
Vitamins
B6
0.44mg · 26% DV
Vitamin C
14mg · 16% DV
B2
0.2mg · 15% DV
B12
0.36µg · 15% DV
Minerals
Phosphorus
156mg · 22% DV
Copper
0.2mg · 22% DV
Potassium ⭐
660mg · 19% DV
Manganese
0.32mg · 14% DV
Sodium
270mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 210 calories in 1 serving (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Honey-mustard yogurt potato salad combines boiled potatoes with a dressing of yogurt, honey and mustard. It is a creamy, sweet-and-tangy take on potato salad, rather than a dish tied to one fixed regional recipe.
Serve it chilled or at room temperature as a side for a barbecue, picnic or everyday meal. The potatoes make it mainly a source of carbohydrates, while the yogurt adds some protein. It pairs well with grilled vegetables or meats; for a lighter, less sweet dressing, use a little less honey.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.6g
MONOUNSATURATED
1.24g
POLYUNSATURATED
0.44g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.