Potato Salad
Perfect for your next cookout or picnic, this simple potato salad will be enjoyed by your friends and family.
- Yield
- 6 servings
- Serving size
- 1 cup potato salad, 1/6 of recipe (140g)
- Rating
- 3.39 of 5 (54 ratings)
Food groups
- Vegetables: 1 1/4 cups
Ingredients
- 4 potatoes (about 1 pound)
- 1 cup onion (diced)
- 1/2 cup celery (chopped)
- 1/2 cup mayonnaise, low-fat
- 1/4 cup sweet pickle relish
Directions
- Wash hands with soap and water.
- Scrub the potatoes, and peel them.
- Cut the potatoes into 1-inch cubes.
- Put the potatoes into a saucepan.
- Cover with water.
- Bring the potatoes to a boil on medium heat.
- Let the potatoes simmer for 15 minutes until they’re soft.
- Drain the hot water, and let the potatoes cool.
- While the potatoes are cooling, peel and chop some onions until you have 1 cup of chopped onions.
- Chop the celery until you have 1/2 cup of chopped celery.
- Put the chopped onion and celery in a medium mixing bowl.
- Add the mayonnaise and pickle relish.
- Stir together.
- Add the cooled potatoes.
- Stir again.
- Cover the bowl.
- Put in the fridge for at least 2 hours before serving.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 181.57 |
| Total Fat | 4.86 g |
| Saturated Fat | 0.77 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 3.33 mg |
| Carbohydrates | 32.25 g |
| Dietary Fiber | 3.27 g |
| Total Sugars | 6.7 g |
| Added Sugars included | 3 g |
| Protein | 3.29 g |
| Calcium | 27 mg |
| Potassium | 696 mg |
| Sodium | 273.53 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 37 mg |
| Phosphorus | 97 mg |
| Selenium | 1 mg |
| Zinc | 1 mg |
| Vitamin A | 11 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 14 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 25 mcg |
| Folate | 42 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 22 mg |
Notes
Leave on the potato peels for more fiber and other nutrients.
Recipes you may also like
- Caribbean Casserole
- Chicken Cacciatore
- Avocado Black Bean Taquitos
- Couscous with Peas and Onions
- Fruit Cole Slaw
- Scalloped Potatoes II
- Colorful Quesadillas
- Tuna Veggie Antipasto
Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/potato-salad. Federal works are public domain in the United States.