Old Fashioned Potato Salad

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 8

Serving Size: 4 ounces

Ingredients

2 pounds Russet potatoes, diced medium
1 quart Water
1/8 cup Dill pickles, diced small
1/2 cup Yellow onion, diced small
¼ cup Celery, chopped small
1 teaspoon Salt, divided
½ teaspoon Black pepper
1 cup Egg-free mayonnaise
1/8 teaspoon Yellow mustard

Preparation

1. Add chopped potatoes to a 2-quart pot with one quart of water and ½ tsp of salt. Bring water to a boil. Boil until potatoes are very tender, about 10 minutes. Drain and place in a large mixing bowl.
2. Add dill pickles, onion, celery, ½ teaspoon salt and pepper to the large bowl with the cooked potatoes.
3. Toss and add mayonnaise and mustard. Mix together until well combined.
4. Taste and adjust seasoning as needed.

Nutrition information

Calories: 238 Total Fat: 20g Saturated Fat: 2g Monounsaturated Fat: 12g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 12g Fiber: 2g Total Sugar: 1g Protein: 2g Sodium: 584mg Vitamin A: 1μg Vitamin C: 13mg Calcium: 20mg Iron: 1mg Folate: 15μg