Potato Salad

July/August 1996

Your rating: None Average: 4 (4 votes)

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.

Potato Salad

Makes: 8 servings

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  • 2 1/2 pounds red potatoes
  • 1/4 cup cider vinegar, divided
  • 1 cup EatingWell Mayonnaise, (recipe follows)
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon Dijon mustard
  • Salt & freshly ground pepper, to taste
  • 3/4 cup chopped red onion
  • 3/4 cup chopped celery
  • 1/3 cup chopped fresh parsley

This recipe calls for:


  1. Put potatoes in a large pot and add cold water to cover. Bring to a simmer over medium heat and cook until just tender.
  2. 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.
  3. Whisk mayonnaise, sour cream, mustard and the remaining 2 tablespoons vinegar in a bowl. Season with salt and pepper.
  4. Add the dressing to the potatoes. Add onions, celery and parsley and toss gently to combine.


Per serving: 173 calories; 5 g fat (2 g sat, 2 g mono); 33 mg cholesterol; 28 g carbohydrates; 5 g protein; 3 g fiber; 265 mg sodium; 783 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Folate (22% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1/2 vegetable, 1 fat

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