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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 Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Servings:
10
cups
Calories:
243
kcal
Author:
Anne Danahy, RD
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
⅛
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:
0
g
|
Calories:
243
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
17
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
10
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.04
g
|
Cholesterol:
11
mg
|
Sodium:
770
mg
|
Potassium:
589
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
235
IU
|
Vitamin C:
12
mg
|
Calcium:
27
mg
|
Iron:
1
mg