Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs potatoes; 1 teaspoon salt; 1 teaspoon black pepper; 2 hard-boiled eggs; 1 cup celery, diced; ½ cup red onion, chopped; ½ cup red bell pepper, chopped; 2 tablespoons Dijon mustard; ½ cup low-fat sour cream; 2 tablespoons canola mayonnaise; 1 teaspoon sugar; 2 tablespoons vinegar

Servings: persons

2 lbs potatoes
1 teaspoon salt
1 teaspoon black pepper
2 hard-boiled eggs
1 cup celery, diced
½ cup red onion, chopped
½ cup red bell pepper, chopped
2 tablespoons Dijon mustard
½ cup low-fat sour cream
2 tablespoons canola mayonnaise
1 teaspoon sugar
2 tablespoons vinegar

1
Place potatoes in large saucepan with enough water to steam.
2
Cover and steam about 1 hour until tender.
3
Drain and cool.
4
Dice potatoes and season with salt and pepper.
5
In a small bowl mash hard boiled eggs.
6
Combine celery, red onion and red bell pepper into small bowl with mashed eggs.
7
In a large bowl, combine Dijon mustard, sour cream, canola mayonnaise, sugar and vinegar.
8
Mix well.
9
Add vegetable mixture to dressing and mix well.
10
Add potatoes to dressing and vegetables and mix well.

397

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: 2 lbs potatoes, 1 teaspoon salt, 1 teaspoon black pepper, 2 hard-boiled eggs, 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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