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.

Source: Diabetic Living Magazine


Recipe Summary

4 hrs 40 mins
20 mins


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

1/2 cup
111 calories; protein 3.8g; carbohydrates 17.8g; dietary fiber 1.7g; sugars 3.6g; fat 3g; saturated fat 1.2g; cholesterol 34.6mg; vitamin a iu 219.9IU; vitamin c 12.4mg; folate 7.8mcg; calcium 63.8mg; iron 1.3mg; magnesium 17.7mg; potassium 414.1mg; sodium 259.3mg.

1 starch, 1/2 fat