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Potato Salad

 Potato Salad
I made this potato salad recipe when I worked in a small hospital. It was served in the cafeteria and to patients that were on diabetic, AHA and regular diets. —Dorothy Bayes, Sardis, Ohio
6 ServingsPrep: 30 min. + chilling

Ingredients

  • 4 cups cubed peeled potatoes
  • 1 celery rib, thinly sliced
  • 1/3 cup finely chopped onion
  • 1/3 cup sweet pickle relish
  • 3/4 cup fat-free mayonnaise
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon pepper
  • 2 hard-cooked eggs, sliced
  • 1/8 teaspoon paprika

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 10-15 minutes or until
  • tender. Drain and cool to room temperature.
  • In a large bowl, combine the potatoes, celery, onion and relish. In a
  • small bowl, combine the mayonnaise, mustard, salt, celery seed and
  • pepper. Pour over potato mixture and toss to coat.
  • Cover and refrigerate until chilled. Top with eggs and sprinkle with
  • paprika. Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 163 calories, 3 g fat (1 g saturated fat), 74 mg cholesterol, 582 mg sodium,

2 of 2

Potato Salad (continued)

Nutritional Facts: 31 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.