Mom's Tangy Potato Salad Recipe

4.5 2 3
Mom's Tangy Potato Salad Recipe
Mom's Tangy Potato Salad Recipe photo by Taste of Home
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Mom's Tangy Potato Salad Recipe

Read Reviews
4.5 2 3
Publisher Photo
This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. —Michelle Gurnsey, Lincoln, Nebraska
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min. + chilling

Ingredients

  • 2 pounds red potatoes, cubed
  • 2 hard-boiled large eggs, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat plain yogurt
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Dash garlic powder
  • Dash ground mustard

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours. Yield: 9 servings.
Originally published as Mom's Tangy Potato Salad in Healthy Cooking June/July 2012, p21

Nutritional Facts

3/4 cup: 148 calories, 7g fat (1g saturated fat), 50mg cholesterol, 235mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 2 pounds red potatoes, cubed
  • 2 hard-boiled large eggs, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat plain yogurt
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Dash garlic powder
  • Dash ground mustard
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
  2. Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours. Yield: 9 servings.
Originally published as Mom's Tangy Potato Salad in Healthy Cooking June/July 2012, p21

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ahmom User ID: 3426126 199615
Reviewed Aug. 1, 2012

"It was ok."

MY REVIEW
Michell408 User ID: 1234062 187231
Reviewed Jun. 7, 2012

"yummy!"

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