Easy Potato Salad
2016-02-16
- Yield : About 6 cups
- Servings : 6
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 4:00 h
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Nutritional Info
This information is per serving.
-
Calories
170 -
Calories from Fat
65 -
Total Fat
7g -
Saturated Fat
1g -
Trans Fat
0g -
Cholesterol
105mg -
Sodium
465mg -
Carbohydrates
22g -
Dietary Fiber
2g -
Sugar
3g -
Protein
5g -
Serving Size
About 2/3 cup (160 g)
Easy Potato Salad is a simple recipe you can make using red, white, or Yukon Gold potatoes. You can make it with or without the potato skins. Adding eggs is optional.
The only cooking and cutting is the eggs and potatoes. Onion powder replaces fresh onion. You can add different herbs and even turn up the heat by adding cayenne pepper. Use this recipe as a starting point and go from there. Garnishing with paprika is optional, but adds color to this otherwise plain looking potato salad.
Easy Potato Salad garnished with sweet paprika.
Easy Potato Salad made with reduced fat mayonnaise has only 170 calories per 2/3 cup serving. That is about the same number of calories in 2 tablespoons of many full fat salad dressings.
Substitutions & Additions
Substitute smoked paprika for sweet paprika.
Add other herbs and spices like:
- Curry powder
- Thyme
- Rosemary
- Chives
Ingredients
- 1 1/4 lb. (625 g) small red, white, or Yukon Gold potatoes
- 3 large eggs (optional)
- 1/2 cup (130 g) reduced fat mayonnaise
- 1 tablespoon (15 g) course brown or Dijon mustard
- 1 teaspoon (5 ml) kosher salt
- Fresh ground black pepper to taste
- 3 tablespoons (40 g) sweet pickle relish
- 1/2 teaspoon (2.5 ml) dried dill
- 1 teaspoon (5 ml) onion powder
- 1/4 teaspoon (1.25 ml) sweet paprika
Method of Preparation
Step 1
Wash potatoes and place in a pan large enough to cover with about 2 inches of water. to a boil, reduce heat to maintain a slow boil and cook 20 to 30 minutes or until potatoes can be easily pierced with a fork or knife. Drain water and fill pan with cold water to cool.
Step 2
Meanwhile, hard cook the eggs. Add remaining ingredients to a 2 qt/l mixing or serving bowl. Stir to thoroughly combine. Stir in chopped or sliced eggs. Cut potatoes into bite size pieces and combine with eggs and mayonnaise mixture. Sprinkle with paprika if desired.
Step 3
Potato salad can be served warm or refrigerated until cold.
