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Potato Salad (CNPP)

Potato Salad (CNPP)

48 Ratings
48 Ratings
Recipe Image
Potato Salad (CNPP)
Makes: 4 Servings
Total Cost: $$$$

A creamy yogurt, olive oil, and mustard sauce is tossed with tender potatoes and celery then topped with scallions and parsley to make up this favorite classic side dish.

Ingredients

  • 15 new potatoes (scrubbed and quartered)
  • 2 tablespoons plain nonfat Greek yogurt
  • 2 tablespoons vegetable oil
  • 6 teaspoons yellow mustard (or Dijon mustard)
  • 3 celery stalks (chopped)
  • 2 scallions (whites and greens chopped)
  • 1/2 cup fresh parsley leaves (chopped)

Directions

  1. Put potatoes in a pot and cover with cold water. 
  2. Bring to a boil over high heat and cook about 15 minutes, until potatoes are tender.
  3. Drain and set aside to cool to room temperature.
  4. While potatoes are cooling, mix the yogurt, olive oil, and mustard in a small bowl.
  5. Add the yogurt mixture to the cooled potatoes and gently mix. 
  6. Stir in the celery, scallions, and parsley.
  7. Serve right away or cover and refrigerate up to 2 days.
Source:

USDA Center for Nutrition Policy and Promotion

Nutrition Information

Serving Size: 1 cup
Nutrients Amount
Total Calories 210
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 131 mg
Carbohydrates 33 g
Dietary Fiber 5 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 5 g
Vitamin D 0 mcg
Calcium 66 mg
Iron 2 mg
Potassium 878 mg
N/A - data is not available
Nutrients Amount
Total Calories 210
Total Fat 7 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 5 g
Linoleic Acid 0 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 33 g
Dietary Fiber 5 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 5 g
Minerals
Calcium 66 mg
Potassium 878 mg
Sodium 131 mg
Copper 217 mcg
Iron 2 mg
Magnesium 52 mg
Phosphorus 129 mg
Selenium 4 mcg
Zinc 1 mg
Vitamins
Vitamin A 44 mcg RAE
Vitamin B6 0.5 mg
Vitamin B12 0 mcg
Vitamin C 47 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 166 mcg
Folate 51 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 2 mg
Choline 27 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 1 cup
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