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.

Potato Salad-8331

Easy Potato Salad garnished with sweet paprika.

Potato Salad-8334

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.

Easy Potato Salad

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.