Light Tangy Old Fashioned Potato Salad
A lightened up version of your favorite classic summer salad
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Servings: 10 cups
Calories: 243kcal
Ingredients
- 2 1/2 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
- 1/4 cup white wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon sugar
- 1/4 cup fresh dill minced
- 1/2 teaspoon kosher salt or to taste
- 1/8 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
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