Name: Mama's Potato Salad
Cook time: 60 min
Total time: 75 min
Ingredients: 5 russet potatoes (about 3 pounds); 1.5 teaspoons salt, divided; 0.5 cup white-wine vinegar; 4 large eggs; 1.25 cups low-fat mayonnaise; 4 stalks celery, finely chopped; 1 Vidalia or other sweet onion, finely chopped; 0.25 cup sweet or dill pickle relish; Freshly ground pepper to taste

Mama's Potato Salad

3.5

(2)

2 Reviews

Tossed with mayo, celery, hard-boiled eggs, onion and relish, this is one of the most simple and traditional potato salad recipes around. Sprinkling the still-warm potatoes with vinegar infuses them with more flavor than if you had added the vinegar to the dressing.

Virginia Willis

Updated on June 8, 2018

Cook Time:

1 hr

Additional Time:

15 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

12 servings, about 3/4 cup each

Nutrition Profile:

Low-Calorie Dairy-Free Gluten-Free Vegetarian Low Added Sugars

Jump to Nutrition Facts

Ingredients

5 russet potatoes (about 3 pounds)
1 ½ teaspoons salt, divided
½ cup white-wine vinegar
4 large eggs
1 ¼ cups low-fat mayonnaise
4 stalks celery, finely chopped
1 Vidalia or other sweet onion, finely chopped
¼ cup sweet or dill pickle relish
Freshly ground pepper to taste

Directions

Peel potatoes and cut into 1/2-inch cubes. Place in a large pot and add water to cover; season with 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat and simmer until very tender, 15 to 20 minutes. Drain well. While still warm, transfer the potatoes to a baking sheet and drizzle with vinegar. Set aside to cool to room temperature.
Meanwhile, place eggs in a medium saucepan and add water to cover by 1 inch. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Once the eggs have cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under cold running water; this facilitates peeling. Grate the eggs through the large holes on a box grater or finely chop them.
Combine mayonnaise, celery, onion, pickle relish, the remaining 1/2 teaspoon salt and pepper in a large bowl. Add the cooled potatoes and grated eggs; stir to combine. Serve at room temperature or chilled.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts (per serving)

197	Calories
6g	Fat
32g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size about 3/4 cup
Calories 197
% Daily Value *
Total Carbohydrate 32g	11%
Dietary Fiber 2g	9%
Total Sugars 5g
Added Sugars 1g	2%
Protein 5g	9%
Total Fat 6g	8%
Saturated Fat 1g	7%
Cholesterol 68mg	23%
Vitamin A 269IU	5%
Vitamin C 10mg	11%
Folate 30mcg	8%
Sodium 447mg	19%
Calcium 33mg	3%
Iron 1mg	4%
Magnesium 28mg	7%
Potassium 448mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.