Creamy Pickle and Mustard Potato Salad recipe

A bold, creamy salad with sharp mustard, crunchy pickles and a glossy yoghurt dressing. Excellent alongside grilled meats or as a picnic dish.

20 min · Easy · American Jump to method

Creamy Pickle and Mustard Potato Salad

Ingredients

4 servings
  • 80g Mayonnaise
  • 120g Yoghurt
  • 1 tbsp Mustard
  • 50g Pickles
  • 1 tsp Vinegar
Nutrition Per serving
Calories 89 kcal
Protein 1.2 g
Carbohydrates 2.5 g
Fat 8 g
Saturated fat 1.3 g
Fibre 0.1 g
Sugar 2 g
Sodium 230 mg

Why this works

A small, condiment-style salad dressing that is relatively low in energy but high in fat from mayonnaise; the sodium is moderate to high because of the pickles and mustard.

Source of live cultures if yoghurt is live. Yoghurt may contribute calcium and some protein, and live yoghurt can support gut health, depending on the product used.

Low carbohydrate. This recipe is very low in carbohydrate and sugar, making it suitable for lower-carb meal plans.

Sodium from pickles and mustard. Pickles and mustard are the main contributors to salt, so this dish may not be suitable for a low-sodium diet.

Method

  1. Cook the potatoes in salted water until tender, then drain and cool slightly.
  2. Mix the mayonnaise, yoghurt, mustard and vinegar in a large bowl.
  3. Stir in the chopped pickles.
  4. Add the cooked potatoes and fold through gently so they are coated without breaking up too much.
  5. Chill for 10 minutes if you have time, then serve.
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Prefer the classic version? Crunchy Pickle and Cabbage Potato Salad

Other Pickle Recipes

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