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Classic Potato Salad

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.

Cooking Light SEPTEMBER 1998

  • Yield: 6 servings (serving size: 3/4 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 25%
  • Fat: 5.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 2.2g
  • Protein: 5g
  • Carbohydrate: 35.1g
  • Fiber: 2.4g
  • Cholesterol: 75mg
  • Iron: 1.9mg
  • Sodium: 387mg
  • Calcium: 26mg

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Classic Potato Salad recipe