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Light Tangy Old Fashioned Potato Salad|Craving Something Healthy
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5 from 1 vote

Light Tangy Old Fashioned Potato Salad

A lightened up version of your favorite classic summer salad
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 10 cups
Calories: 243kcal

Ingredients

  • 2 ½ pounds small red bliss potatoes, quartered or cut into bite-sized pieces
  • 2 teaspoons kosher salt
  • 3 eggs hard boiled peeled and chopped
  • 4 stalks celery diced
  • 4 green onions minced
  • 1 cup mayonnaise
  • ¼ cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon sugar
  • ¼ cup fresh dill minced
  • ½ teaspoon kosher salt or to taste
  • teaspoon ground pepper

Instructions

  • Place the potatoes into a pot, and cover with water. Add the 2 teaspoons of salt, and bring to a boil.
  • Reduce the heat to low, and let the potatoes simmer until they are just fork-tender.
  • When the potatoes are cooked, drain them in a colander and let them cool for about 15 minutes.
  • While the potatoes are cooling, prepare the vegetables and eggs as directed above.
  • Mix together the mayonnaise, vinegar, mustard, dill, salt, and pepper.
  • Add the eggs, celery, and onions to the cooled potatoes, and pour the dressing over everything. Stir gently to combine everything.
  • Taste, and adjust seasoning as needed.
  • Chill the potato salad until ready to serve. Keep any leftovers refrigerated in a covered container for up to 4 days.

Notes

Store leftovers in the refrigerator for up to 4 days.

Nutrition

Serving: 0g | Calories: 243kcal | Carbohydrates: 20g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 770mg | Potassium: 589mg | Fiber: 2g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 1mg