Tossing the just-cooked potatoes with some vinegar infuses them with flavor while the cool. Our homemade mayonnaise creates the base for a light and tangy dressing. Source: EatingWell Magazine, July/August 1996

Patsy Jamieson


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Instructions Checklist
  • Put potatoes in a large pot and add cold water to cover. Bring to a simmer over medium heat and cook until just tender.

  • Drain the potatoes. When cool enough to handle, cut the potatoes into large dice and gently toss them with 2 tablespoons of the vinegar in a large bowl. Let cool to room temperature.

  • Whisk mayonnaise, sour cream, mustard and the remaining 2 tablespoons vinegar in a bowl. Season with salt and pepper.

  • Add the dressing to the potatoes. Add onions, celery and parsley and toss gently to combine.

Nutrition Facts

172 calories; 4.6 g total fat; 1.6 g saturated fat; 29 mg cholesterol; 285 mg sodium. 750 mg potassium; 28.2 g carbohydrates; 3 g fiber; 4 g sugar; 5.2 g protein; 365 IU vitamin a iu; 19 mg vitamin c; 41 mcg folate; 52 mg calcium; 2 mg iron; 38 mg magnesium;

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Rating: 4 stars
Pretty Good made some slight modifications...If you like a mayonnaise based potato salad dressing this is spot on! However I've always preferred the miracle whip flavor myself. Initial recipe was good but I made modifications to suite my likes. I accidentally added to much cayenne but really liked the spiceiness! I didn't do the Dijon mustard (not a fan) but substituted with French's instead. Also one it was completed I probably added an additional cup of sugar- like my on a slightly sweeter side than how it initially turned out. All and all great recipie! I never thought about making my own mayo so that new find was fantastic! Family loved the recipe too my hats off to you for providing a tastey potato salad dressing with substantially lower calories compared to what I USED to do! Thank you thank you! Pros: Tasty easy Cons: A little time consuming but that is expected when making this dish! Read More