All-American Potato Salad

2 Reviews
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Photo: Photo: Randy Mayor
Yield
6 servings (serving size: 1 1/2 cups)
By Ivy Manning
September 2009
RECIPE BY Cooking Light

Ingredients

  • 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

Nutritional Information

  • Calories 259
  • Fat 17.2g
  • Satfat 2.1g
  • Monofat 9g
  • Polyfat 4.4g
  • Protein 6.8g
  • Carbohydrate 23.4g
  • Fiber 3.1g
  • Cholesterol 112mg
  • Iron 1.5mg
  • Sodium 559mg
  • Calcium 36mg

How to Make It

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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Ratings & Reviews

brendafaaye's Review

brendafaaye
July 03, 2013
N/A

AndreaW's Review

AndreaW
June 01, 2011
This was very good, not your mother's potato salad that's high in mayo (and fat and calories). My husband and I don't like onions, so I substituted a green pepper and eliminated the celery (because I didn't have any). Next time, I will decrease the amount of salt while mixing all the ingredients together. Some bites were a bit too salty for me. I will definitely be making this again for summer barbeques.
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