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Potato Salad

Potato Salad

53 Ratings
53 Ratings
Recipe Image
Potato Salad
Makes: 6 servings
Total Cost: $$$$

Perfect for your next cookout or picnic. A simple potato salad that your friends and family will enjoy. 

Ingredients

  • 1 pound potatoes (4 medium potatoes)
  • 1 cup onion (diced)
  • 1/2 cup celery (chopped)
  • 1/2 cup mayonnaise, low-fat
  • 1/4 cup sweet pickle relish

Directions

1. Scrub the potatoes, and peel them.

2. Cut the potatoes into 1-inch cubes.

3. Put the potatoes into a saucepan. Cover with water.

4. Bring the potatoes to a boil on medium heat.

5. Let the potatoes simmer for 15 minutes until they’re soft.

6. Drain the hot water, and let the potatoes cool.

7. While the potatoes are cooling, peel and chop some onions until you have 1 cup of chopped onions.

8. Chop the celery until you have ½ cup of chopped celery.

9. Put the chopped onion and celery in a medium mixing bowl.

10. Add the mayonnaise and pickle relish. Stir together.

11. Add the cooled potatoes. Stir again.

12. Cover the bowl. Put in the fridge for at least 2 hours before serving.

Notes

Leave on the potato peels for more fiber and other nutrients. 

Learn more about:

Source:

Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network
Website Recipes

Nutrition Information

Serving Size: 1 cup potato salad, 1/6 of recipe (140g)
Nutrients Amount
Total Calories 122
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 6 mg
Sodium 247 mg
Carbohydrates 13 g
Dietary Fiber 1 g
Total Sugars 5 g
Added Sugars included 3 g
Protein 1 g
Vitamin D 0 mcg
Calcium 14 mg
Iron 0 mg
Potassium 219 mg
N/A - data is not available
Nutrients Amount
Total Calories 122
Total Fat 8 g
Saturated Fat 1 g
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 6 mg
Carbohydrates 13 g
Dietary Fiber 1 g
Total Sugars 5 g
Added Sugars included 3 g
Protein 1 g
Minerals
Calcium 14 mg
Potassium 219 mg
Sodium 247 mg
Copper 64 mcg
Iron 0 mg
Magnesium 13 mg
Phosphorus 34 mg
Selenium 1 mcg
Zinc 0 mg
Vitamins
Vitamin A 10 mcg RAE
Vitamin B6 0.1 mg
Vitamin B12 0 mcg
Vitamin C 9 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 22 mcg
Folate 14 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 0 mg
Choline 9 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 1/2 cups

Write a review

We squeezed in a small amount of yellow mustard for color. We made a triple batch using fresh red and white garden potatoes (leaving some skins on) and fresh yellow onions to celebrate our community garden. We got many recipe requests.
09/10/09
The simplicity of the recipe was great; however, it didn't "look right" until we added yellow mustard, about 2 Tbsp.
09/02/08
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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025