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Creamy Red Potato Salad

Prep time 10 mins
Cook time 30 mins
Yield 8 Servings
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

Nutrition Information

  • calories 327
  • fat 28 g
  • satfat 5 g
  • protein 4 g
  • carbohydrate 19 g
  • fiber 7 g
  • cholesterol 13 mg
  • sodium 527 mg

How to Make It

  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.