Potato salad is a perfect year-round side dish for any meal. This classic recipe uses a hard-cooked egg and fresh dill weed to add color and taste, and mild green onions to go along with the crunchy celery.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Scrub potatoes. In a large covered saucepan, cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cube potatoes. Transfer to a large bowl. Stir in celery and green onions.

  • In a small bowl, stir together the mayonnaise dressing, sour cream, milk, mustard, dill and salt. Pour over potatoes. Toss lightly to coat. Carefully fold in chopped egg.

  • Cover with foil or plastic wrap and chill for at least 4 hours or up to 24 hours. If desired, spoon potato mixture into a lettuce-lined bowl.


Tip: Waxy potatoes, such as long whites and round reds, have a moist, smooth texture and hold their shape after cooking. Tiny new potatoes, which are usually young round reds, also work well in salads.

Nutrition Facts

111.3 calories; protein 3.8g 8% DV; carbohydrates 17.8g 6% DV; exchange other carbs 1; dietary fiber 1.7g 7% DV; sugars 3.6g; fat 3g 5% DV; saturated fat 1.2g 6% DV; cholesterol 34.6mg 12% DV; vitamin a iu 219.9IU 4% DV; vitamin c 12.4mg 21% DV; folate 7.8mcg 2% DV; calcium 63.8mg 6% DV; iron 1.3mg 7% DV; magnesium 17.7mg 6% DV; potassium 414.1mg 12% DV; sodium 259.3mg 10% DV.