Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. medium round white potatoes; 3 c. water; 1/4 c. chopped green onions; 1/4 c. chopped red bell pepper; 1/2 c. celery, chopped; 1/3 c. fat-free mayonnaise; 2 Tbsp. plain low-fat yogurt; 1 tsp. mustard; 1 tsp. horseradish; 1/8 tsp. white pepper; dash of paprika (for garnish); 1/4 c. shredded carrots

Servings: persons

1 lb. medium round white potatoes
3 c. water
1/4 c. chopped green onions
1/4 c. chopped red bell pepper
1/2 c. celery, chopped
1/3 c. fat-free mayonnaise
2 Tbsp. plain low-fat yogurt
1 tsp. mustard
1 tsp. horseradish
1/8 tsp. white pepper
dash of paprika (for garnish)
1/4 c. shredded carrots

1
Cook unpeeled potatoes in 3 cups water for approximately 35 minutes.
2
Drain and allow to cool.
3
Peel potatoes and cut into cubes.
4
Combine green onions, red bell pepper and celery with potatoes.
5
Chill for 2 hours.
6
Mix mayonnaise, yogurt, mustard, horseradish and white pepper and pour over chilled potato mixture. Toss gently.
7
Sprinkle paprika and shredded carrots on top. Makes 6 servings.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. medium round white potatoes, 3 c. water, 1/4 c. chopped green onions, 1/4 c. chopped red bell pepper, and more.

Yes, Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad

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