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Potato salad in a yogurt-mayonnaise-mustard dressing
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Potato salad with yogurt, mayonnaise, and mustard (180 g) has 257 calories. That works out to 143 calories per 100 g. It contains 30.8 g of carbs, 4.9 g of protein, 13 g of fat and 3.2 g of fiber. Its 576 mg of Sodium covers 25% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Potato salad with yogurt, mayonnaise, and mustard combines cooked potatoes with a creamy, tangy dressing. It is a flexible home-style salad rather than a single fixed recipe: cooks vary the balance of yogurt and mayonnaise, and how firmly they keep the potato pieces intact.
Serve it chilled or at room temperature as a side for grilled food, at picnics and potlucks, or alongside other salads. The potatoes make it filling, while the dressing contributes much of its richness; overall, it is moderate in energy and modest in protein, with 143 calories per 100 g. For a lighter version, use more yogurt and less mayonnaise. Fresh herbs or crisp vegetables make a good contrast to the soft potatoes and creamy sauce.
Selected: 100 g
143
KCAL / 100G
Carbs
17.1g
· 6% DV
Protein
2.7g
· 5% DV
Fat
7.2g
· 9% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 48% · Protein 8% · Fat 44%
Vitamins
B6
0.22mg · 13% DV
B3
1.2mg · 8% DV
Vitamin C
7.5mg · 8% DV
Vitamin K
9.8µg · 8% DV
Minerals
Sodium
320mg · 14% DV
Potassium ⭐
338mg · 10% DV
Phosphorus
62mg · 9% DV
Iron
1mg · 6% DV
Medium
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 143 calories in 100 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.
NOVA 3
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.18g
MONOUNSATURATED
3.02g
POLYUNSATURATED
2.36g
Omega 6:3 ratio 45:1
Above the ideal 4:1 (45:1).
Boil the potatoes until tender, cool them, and cut them into bite-size pieces. Stir yogurt, mayonnaise, and mustard together, season to taste, then fold the dressing through the potatoes gently so they keep their shape.
Yes. Make potato salad with yogurt, mayonnaise, and mustard a few hours before serving and keep it covered in the refrigerator. Chilling lets the flavors blend; give it a gentle stir before serving and loosen the dressing with a little yogurt if needed.
Potato salad with yogurt, mayonnaise, and mustard can turn watery if the potatoes are dressed while hot or the yogurt is thin. Let the potatoes cool and drain thoroughly, and use thick or strained yogurt for a more stable dressing.
Yes, chill potato salad with yogurt, mayonnaise, and mustard before serving. This keeps its yogurt-and-mayonnaise dressing cold and gives the mustard time to flavor the potatoes. Take it out shortly before the meal rather than leaving it on the table for hours.
Potato salad with yogurt, mayonnaise, and mustard usually keeps for 3–4 days in a sealed container in the refrigerator. Return leftovers promptly to the fridge, and discard the salad if it has been left warm for an extended period or seems spoiled.
Freezing potato salad with yogurt, mayonnaise, and mustard is not recommended. The yogurt-and-mayonnaise dressing may separate after thawing, while the potatoes can become watery and soft. It is better to make only what you can refrigerate and serve fresh.
Potato salad with yogurt, mayonnaise, and mustard pairs well with grilled meats, burgers, sausages, or roasted vegetables. Its creamy, tangy dressing also suits a picnic or barbecue spread, especially alongside crisp greens or other fresh, acidic sides.
Yes, Greek yogurt works well in potato salad with yogurt, mayonnaise, and mustard. Its thicker texture helps keep the dressing from becoming runny, and its tanginess complements the mustard; taste the finished salad before adding extra seasoning.
Dijon mustard gives potato salad with yogurt, mayonnaise, and mustard a sharp, smooth flavor, while yellow mustard makes it milder and more familiar. Start with a small amount, mix it into the dressing, and add more to suit your taste.
Keep potato salad with yogurt, mayonnaise, and mustard chilled at a picnic, ideally in a cooler with ice packs. Do not leave this dairy- and mayonnaise-based salad at room temperature for more than two hours, or one hour in hot weather.
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Nutrition data compiled from USDA FoodData Central and scientific sources.