Red Potato Salad
This all-time favorite mix of tender potatoes, celery, and onions has been updated with a tangy yogurt sauce. This classic side is sure to please a hungry family or backyard BBQ guests.
- Yield
- 4 Servings
- Serving size
- 1/2 cup
- Rating
- 3.53 of 5 (93 ratings)
Food groups
- Dairy: 1/4 cups
- Vegetables: 1 1/2 cups
Ingredients
- 1 cup yogurt, plain fat-free
- 1/4 cup mayonnaise, low-fat
- 1 tablespoon yellow mustard
- 4 medium red potatoes (about 1 pound)
- 1/2 cup celery, chopped
- 1/4 cup onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- To prepare sauce, combine yogurt, mayonnaise and mustard in a small bowl.
- Mix well and refrigerate.
- Wash potatoes and place in pot.
- Cover with water about 1 inch above potatoes.
- Bring water and potatoes to a boil and simmer until potatoes are fork tender.
- Drain potatoes and set aside to cool.
- When potatoes are cooled, cut into bite-sized cubes.
- Place cut potatoes into large bowl.
- Add celery, onions, salt, and pepper to potatoes.
- Top with sauce and mix well.
- Garnish with parsley and enjoy.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 230.65 |
| Total Fat | 4 g |
| Saturated Fat | 0.7 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 3.73 mg |
| Carbohydrates | 41.62 g |
| Dietary Fiber | 3.71 g |
| Total Sugars | 8.41 g |
| Added Sugars included | 1 g |
| Protein | 7.92 g |
| Calcium | 150 mg |
| Potassium | 1162 mg |
| Sodium | 545.86 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 65 mg |
| Phosphorus | 234 mg |
| Selenium | 4 mg |
| Zinc | 1 mg |
| Vitamin A | 8 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 23 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 18 mcg |
| Folate | 62 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 3 mg |
| Choline | 46 mg |
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- Potato Soup
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- Broccoli Baked Potatoes
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- Fiesta Rice Salad
- Black Bean and Rice Salad
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/red-potato-salad. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.