Creamy Classic Potato Salad

Creamy Classic Potato Salad

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From: Diabetic Living Magazine

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 4 medium potatoes (1¼ pounds total) (see Tip)
  • 2 stalks celery, sliced (1 cup)
  • 2 green onions, thinly sliced ( ¼ cup)
  • ½ cup low-fat mayonnaise dressing
  • ½ cup light sour cream
  • 2 tablespoons fat-free milk
  • 2 teaspoons yellow mustard
  • 1 teaspoon snipped fresh dill weed or ¼ teaspoon dried dill weed
  • ¼ teaspoon salt
  • 1 hard-cooked egg, chopped
  • Lettuce leaves (optional)


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: ½ cup
  • Per serving: 111 calories; 3 g fat(1 g sat); 2 g fiber; 18 g carbohydrates; 4 g protein; 8 mcg folate; 35 mg cholesterol; 4 g sugars; 220 IU vitamin A; 12 mg vitamin C; 64 mg calcium; 1 mg iron; 259 mg sodium; 414 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

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