Potato Salad
Perfect for your next cookout or picnic, this simple potato salad will be enjoyed by your friends and family.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup potato salad, 1/6 of recipe (140g)
182
Calories
3g
Protein
32g
Carbs
5g
Fat
3g
Fiber
7g
Sugar
274mg
Sodium
Saturated Fat 1 g · Cholesterol 3 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
potatoes
4 · about 1 pound
onion
1 cup · diced
celery
1/2 cup · chopped
mayonnaise, low-fat
1/2 cup
sweet pickle relish
1/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Scrub the potatoes, and peel them.
- 3
Cut the potatoes into 1-inch cubes.
- 4
Put the potatoes into a saucepan. Cover with water.
- 5
Bring the potatoes to a boil on medium heat.
- 6
Let the potatoes simmer for 15 minutes until they’re soft.
- 7
Drain the hot water, and let the potatoes cool.
- 8
While the potatoes are cooling, peel and chop some onions until you have 1 cup of chopped onions.
- 9
Chop the celery until you have 1/2 cup of chopped celery.
- 10
Put the chopped onion and celery in a medium mixing bowl.
- 11
Add the mayonnaise and pickle relish. Stir together.
- 12
Add the cooled potatoes. Stir again.
- 13
Cover the bowl. Put in the fridge for at least 2 hours before serving.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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