Potato Salad with Mayo-Mustard Dressing Recipe Video
Ingredients
| Potatoes | 2 Medium, peeled and cut into 1/2-inch cubes | |
| Diced sweet onion | 1⁄2 Cup (8 tbs) | |
| Diced celery | 1⁄2 Cup (8 tbs) | |
| Red bell pepper | 1⁄2 Small, finely diced | |
| Minced parsley | 1⁄4 Cup (4 tbs) | |
| Dried dill weed | 1 Teaspoon | |
| Soy mayonnaise | 1⁄4 Cup (4 tbs) (Fat Free Or Low Fat) | |
| Seasoned rice vinegar | 1 Tablespoon | |
| Mustard | 1 1⁄2 Teaspoon | |
| Salt | 1⁄8 Teaspoon | |
| Ground black pepper | 1⁄8 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 530 Calories from Fat 143
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1019.4 mg42.5%
Total Carbohydrates 91 g30.4%
Dietary Fiber 13 g51.9%
Sugars 15.9 g
Protein 12 g24%
Vitamin A 76.4% Vitamin C 294.9%
Calcium 23.6% Iron 42.1%
*Based on a 2000 Calorie diet
Directions
Mix the mayonnaise, vinegar, mustard, salt and pepper. When the potatoes are done, add to the bowl. Then add the vegetables and herbs. Toss gently until evenly distributed. Chill thoroughly before serving.
Stored in a covered container in the refrigerator, leftover Potato Salad will keep for up to 3 days.
Editors Review
Potatoes for breakfast, lunch or dinner? I know that would definitely work for me!! If you’re running out of potato recipes, then here is a great salad recipe. Filled with the goodness of vegetables and herbs this salad is healthy and filling. Watch and learn.Chef
