A lower calorie, yet classic side dish for your summer gatherings!
Number of servings: 8
Serving Size: 3/4 cup
Ingredients
- 1 pound potatoes, diced and boiled or steamed
- 1 large yellow onion, chopped (1 cup)
- 1 large carrot, diced (1/2 cup)
- 2 ribs celery, diced (1/2 cup)
- 2 tablespoons minced fresh dill (or 1/2 tablespoon dried)
- 1 teaspoon ground black pepper
- 1/4 cup low-calorie mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
Directions
Place all ingredients in a bowl and mix thoroughly. Chill before serving.
Nutritional analysis per serving:
- Calories 77
- Total Fat 1 gram
- Saturated fat trace
- Trans fat 0 grams
- Monounsaturated fat <.05 grams
- Cholesterol 2 milligrams
- Sodium 127 milligrams
- Total carbohydrate 14 grams
- Dietary fiber 2 grams
- Added Sugars 0 grams
- Protein 1 gram
Print this recipe: Potato salad - Mayo Clinic
For more recipes like this, visit Mayo Clinic Healthy Recipes
The flavour and nutrition of EGGS is noticeably missing. Not worth the sacrifice….LOL. If you use ORGANIC pasture raised eggs the fat is anti inflammatory. Just eat less and the fat will NOT CAUSE WEIGHT GAIN. I eat one cup and do not exercise and do not gain weight. Cheers…..I LOVE POTAO SALAD AND ALLOW THAT CARB IN MY DIET.
Love potato salad too. Potatoes are a super food and sadly maligned because of the unhealthy stuff people fill them with.
I also like diced hard boiled egg in my potato salad and with diced spring onions rather than carrots and straight onions 😋
Eggs are a great addition to potato salad. I have made recipes in the past with or without them, just depends on what people like. There are so many varieties of potato salad recipes, each unique and different.
I like hard boiled eggs in mine also, it will change the nutritional value, but I agree it adds a nice flavor.