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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 175.8
  • Total Fat: 3.8 g
  • Cholesterol: 3.3 mg
  • Sodium: 160.6 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 4.0 g

View full nutritional breakdown of Potato Salad calories by ingredient
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Potato Salad

Submitted by: BUDGETMOM
Potato Salad

Introduction

This is a basic recipe. It's very good the way it is written, but you may want to add some mustard, chopped cooked egg, olives, herbs, etc.... experiment and make it your own! :) This is a basic recipe. It's very good the way it is written, but you may want to add some mustard, chopped cooked egg, olives, herbs, etc.... experiment and make it your own! :)
Number of Servings: 6

Ingredients

    5 or 6 medium potatoes, peeled, and chopped into small cubes
    water for boiling plus 1 teaspoon salt
    2 stalks celery, chopped or 1/2 a green pepper, finely chopped
    1/2 a small onion, minced
    1/3 to 1/2 cup of sweet pickles, chopped
    2 tbsp light mayonnaise
    3 tbsp. yogurt

Directions

First peel and cube your potatoes. While you are doing that, put a pot of salted water on to boil. When it boils, add the cubed potatoes. Boil the potatoes for NO MORE than 15 minutes, (set the timer, over cooking is the destroyer of this dish). While the potatoes boil, chop your celery (or green pepper), onion and sweet pickles. You can use sour pickles if you prefer, it's really a matter of taste. In a large bowl combine the chopped celery, onion, pickles and mayonnaise. Set the bowl aside.

When the timer dings, drain the potatoes immediately. Run cold tap water over the potatoes until they are cool to the touch. Drain for a few minutes to dry them out well. Dump the potatoes into the bowl with the mayonnaise and chopped vegetables. Stir gently to cover everything evenly with the mayonnaise. Transfer the potato salad to a resealable container, or cover it with plastic wrap. Chill for at least an hour, or until serving time. Makes 6 servings.








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