Potato Salad 101

Potato Salad 101Recipe
Becky Luigart-Stayner; Melanie J. Clarke
An all-American necessity at summer get-togethers and reunions, this creamy, old-fashioned potato salad uses pickle relish, eggs, and mustard.


7 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 215
Caloriesfromfat 26 %
Fat 6.1 g
Satfat 1.1 g
Monofat 2.5 g
Polyfat 2 g
Protein 4.9 g
Carbohydrate 35.9 g
Fiber 1.9 g
Cholesterol 91 mg
Iron 0.9 mg
Sodium 536 mg
Calcium 26 mg


2 pounds small all-purpose white or red potatoes
3 tablespoons white vinegar
1 tablespoon canola oil
1/2 cup chopped celery
1/2 cup finely chopped red onion
2 tablespoons sweet pickle relish, drained
3 hard-cooked large eggs, chopped
3/4 cup low-fat mayonnaise
2 tablespoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl; sprinkle with vinegar and oil. Add celery, onion, pickle relish, and eggs; toss gently.

Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.