All-American Potato Salad

Photo: Photo: Randy Mayor

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 259
  • Fat: 17.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 9g
  • Polyunsaturated fat: 4.4g
  • Protein: 6.8g
  • Carbohydrate: 23.4g
  • Fiber: 3.1g
  • Cholesterol: 112mg
  • Iron: 1.5mg
  • Sodium: 559mg
  • Calcium: 36mg


  • 1 tablespoon kosher salt, divided
  • 5 medium Yukon gold potatoes (about 2 pounds 6 ounces)
  • 1 1/4 cups diced red bell pepper (1 large)
  • 1/2 cup canola mayonnaise
  • 1/4 cup diced celery
  • 2 tablespoons chopped green onions
  • 1/2 teaspoon freshly ground black pepper
  • 3 large hard-boiled eggs, diced


  1. 1. Combine 2 teaspoons salt and potatoes in a large saucepan; cover with cold water. Bring to a boil; cook 25 minutes or until potatoes are tender. Drain; rinse with cold water. Drain and let cool; cut into 1-inch pieces. Combine potatoes, remaining 1 teaspoon salt, bell pepper, and remaining ingredients in a large bowl; toss gently to coat.
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