Classic Potato Salad

Classic Potato SaladRecipe
Photo: Oxmoor House
Get back to basics with a traditional potato salad featuring chopped celery, sweet pickle relish, and eggs combined with a tangy mayonnaise-based dressing flavored with mustard and vinegar.


6 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Caloriesfromfat 25 %
Fat 5.7 g
Satfat 1.1 g
Monofat 1.7 g
Polyfat 2.2 g
Protein 5 g
Carbohydrate 35.1 g
Fiber 2.4 g
Cholesterol 75 mg
Iron 1.9 mg
Sodium 387 mg
Calcium 26 mg


1 1/2 pounds baking potatoes, halved
1/2 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 hard-cooked large eggs, coarsely chopped
1/3 cup light mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper


Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely.

Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate at least 8 hours.