One summer I worked at the deli in my local grocery store. And in addition to slicing every variety of meat and cheese on the planet, we sold tubs and tubs of potato salad. We received the salad in these heavy white buckets that required a screwdriver to pop the cover off. And from there, we’d scoop piles of the salad into bowls for the display case and place a fake herb leaf on top to make it look pretty.
I love potato salad, especially with plenty of mustard and maybe some hard-boiled eggs. But after seeing it in bulk for 3 months straight, it completely lost its appeal. Another thing that I distinctly remember was the nutrition label on the side of the buckets. The ingredient list was a mile long with all these chemical-sounding ingredients, most likely preservatives.
Great news though. There is a way to make a wonderfully tangy potato salad without all the preservatives and fattening mayo. Today, I’m presenting you with an easy-to-prepare potato salad with a short ingredient list. And, to switch it up from the usual chunk-style version, I decided to spiralize the potatoes into hearty noodles, which makes for a fun presentation.
The salad comes together in 3 simple steps. First, you’ll spiralize the potatoes and sauté them in a skillet until softened. I’ve been using the The Inspiralizer for all of my veggie noodle dishes, and I absolutely love it. While the potatoes are cooking, you’ll prepare the salad dressing by simply whisking the Dijon mustard, vinegar, honey and garlic together or using a blender to give the dressing a thick and creamy consistency. The Magic Bullet works wonders in this department. Once the potatoes are cooked and the dressing is made, toss everything together with some chopped onion, and fresh parsley.
My love of potato salad has been restored! If you’re looking for a side dish for this weekend’s BBQ, give this Spiralized Dijon Potato Salad a try. It’s a quick and easy salad that’s big on flavor! Plus, those potato noodles will have everyone intrigued!
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- ½ tablespoon olive oil
- 5-6 small russet potatoes (or 3 large), peeled and spiralized
- ¼ teaspoon salt
- ⅛ teasoon pepper
- ⅓ cup Dijon mustard (I used Grey Poupon)
- ¼ cup apple cider vinegar (red wine vinegar works too)
- 3 tablespoons honey
- 1 clove garlic*
- ¼ cup finely chopped red onion (or shallot)
- ¼ cup chopped fresh parsley
- Cook the spiralized potatoes: Pour the olive oil in a large skillet over medium heat. Once heated, add in the potato noodles and sprinkle with salt and pepper. Sauté for about 3 minutes, tossing occasionally. Then, turn the heat down to low and cover the pan, letting the potatoes cook for 8-10 minutes until softened. Every few minutes, uncover the pan to toss the noodles.Transfer the potatoes to a large bowl.
- Prepare the dressing: While the potatoes are cooking, combine the Dijon mustard, apple cider vinegar, honey, and garlic by whisking or blending in a food processor or blender until creamy.
- Assemble the salad: Pour the dressing over the potatoes. Add in the chopped onion, and parsley toss the salad together. Serve cold with additional fresh parsley sprinkled on top.
Serving size: ⅔ cup
Calories: 130.6 Fat: .9g Carb: 26.8g Fiber: 3.1g Protein: 2.3g Sugar 7.9g Sodium: 331.7mg
Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! 
I wound up using a combo of dijon & honey mustards becauseof what was available in my kitchen. But it still tastes amazing! Will have to try with full dijon mustard & the plain honey next time.
Great! So happy you were able to make do with what you had available! Honey mustard is always a welcome condiment in my kitchen!
I am going to try this but was wondering do you let the potatoes cool before adding the dressing? Thanks!
Hi Kimberly, I would let them cool a bit before adding the dressing. Thanks for asking!