Potato Salad
A creamy yogurt, olive oil, and mustard sauce is tossed with tender potatoes and celery then topped with scallions and parsley to make up this favorite classic side dish.
- Yield
- 4 Servings
- Serving size
- 1 cup
- Rating
- 3.38 of 5 (50 ratings)
Food groups
- Vegetables: 1 3/4 cups
Ingredients
- 15 new potatoes, quartered
- 2 tablespoons plain nonfat Greek yogurt
- 2 tablespoons vegetable oil
- 6 teaspoons yellow mustard (or Dijon mustard)
- 3 celery stalks, chopped
- 2 scallions, whites and greens, chopped
- 1/2 cup fresh parsley leaves, chopped
Directions
- Place potatoes in a pot and cover with cold water.
- Bring to a boil over high heat and cook until potatoes are tender.
- Drain and set aside to cool to room temperature.
- While potatoes are cooling, mix the yogurt, olive oil, and mustard in a small bowl.
- Add the yogurt mixture to the cooled potatoes and mix gently.
- Stir in the celery, scallions, and parsley.
- Serve right away or cover and refrigerate up to 2 days.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 292.08 |
| Total Fat | 7.63 g |
| Saturated Fat | 1.08 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.4 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0.38 mg |
| Carbohydrates | 51.16 g |
| Dietary Fiber | 4.63 g |
| Total Sugars | 4.82 g |
| Added Sugars included | 0 g |
| Protein | 6.08 g |
| Calcium | 52 mg |
| Potassium | 1041 mg |
| Sodium | 125.54 mg |
| Copper | 1 mg |
| Iron | 2 mg |
| Magnesium | 69 mg |
| Phosphorus | 146 mg |
| Selenium | 4 mg |
| Zinc | 1 mg |
| Vitamin A | 42 mcg |
| Vitamin B6 | 0.7 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 41 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 156 mcg |
| Folate | 48 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.1 mg |
| Niacin | 3 mg |
| Choline | 39 mg |
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Source
Recipe by: USDA Center for Nutrition Policy and Promotion
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-0. Federal works are public domain in the United States.