Creamy Red Potato Salad

4.0 4
4 stars

Serve a picnic-friendly potato salad side dish that's colorful, delicious, and clocks in at just under a dollar per serving.



  • 4 pounds small red potatoes
  • 1 onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1/3 cup whole-grain mustard
  • 2 tablespoons red wine vinegar
  • 1 1/4 cups mayonnaise
  • 2 tablespoons sweet pickle relish
  • Salt and pepper


Cook Time:
Prep Time:

  1. Place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 30 minutes. Drain; slightly cool.
  2. Cut potatoes in half and place in a large bowl. Add onion and celery. In a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Serve at room temperature or chilled.

June 2008

Nutritional Information

  • Calories: 327
  • Fat: 28g
  • Saturated fat: 5g
  • Protein: 4g
  • Carbohydrate: 19g
  • Fiber: 7g
  • Cholesterol: 13mg
  • Sodium: 527mg