Potato Salad

Name: Potato Salad
Yield: 6

54 Ratings

Makes: 6 servings

Total Cost: $$$$

Perfect for your next cookout or picnic, this simple potato salad will be enjoyed by your friends and family.

Ingredients

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

Directions

Wash hands with soap and water.
Scrub the potatoes, and peel them.
Cut the potatoes into 1-inch cubes.
Put the potatoes into a saucepan. Cover with water.
Bring the potatoes to a boil on medium heat.
Let the potatoes simmer for 15 minutes until they’re soft.
Drain the hot water, and let the potatoes cool.
While the potatoes are cooling, peel and chop some onions until you have 1 cup of chopped onions.
Chop the celery until you have 1/2 cup of chopped celery.
Put the chopped onion and celery in a medium mixing bowl.
Add the mayonnaise and pickle relish. Stir together.
Add the cooled potatoes. Stir again.
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 Network

Nutrition Information

Serving Size: 1 cup potato salad, 1/6 of recipe (140g)

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Nutrients	Amount
Total Calories	204
Total Fat	8 g
Saturated Fat	1 g
Cholesterol	6 mg
Sodium	254 mg
Carbohydrates	31 g
Dietary Fiber	4 g
Total Sugars	5 g
Added Sugars included	3 g
Protein	3 g
Vitamin D	0 mcg
Calcium	27 mg
Iron	1 mg
Potassium	667 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients	Amount
Total Calories	204
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	31 g
Dietary Fiber	4 g
Total Sugars	5 g
Added Sugars included	3 g
Protein	3 g
Minerals
Calcium	27 mg
Potassium	667 mg
Sodium	254 mg
Copper	179 mcg
Iron	1 mg
Magnesium	37 mg
Phosphorus	95 mg
Selenium	1 mcg
Zinc	1 mg
Vitamins
Vitamin A	10 mcg RAE
Vitamin B6	0.5 mg
Vitamin B12	0 mg
Vitamin C	30 mg
Vitamin D	0 mcg
Vitamin E	1 mg
Vitamin K	24 mcg
Folate	31 mcg DFE
Thiamin	0.1 mg
Riboflavin	0.1 mg
Niacin	2 mg
Choline	22 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables

1 1/4 cups

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