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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


Recipe Summary

1 hr


Ingredient Checklist


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.

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Nutrition Facts

172 calories; protein 5.2g; carbohydrates 28.2g; dietary fiber 3g; sugars 4.4g; fat 4.6g; saturated fat 1.6g; cholesterol 29.5mg; vitamin a iu 365.2IU; vitamin c 18.6mg; folate 41mcg; calcium 51.7mg; iron 1.7mg; magnesium 38mg; potassium 749.6mg; sodium 284.5mg; thiamin 0.1mg.

1 1/2 starch, 1/2 vegetable, 1 fat