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Low Fat Potato Salad Recipe

Low Fat Potato Salad Recipe

Relate Jesse and Anne Foust from Bluefield, West Virginia, "We like to make this chunky salad the day before to let the flavors mellow."
TOTAL TIME: Prep: 30 min. + chilling YIELD:14 servings


  • 2 pounds red potatoes, cubed
  • 1/2 cup Italian salad dressing
  • 1 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red onion
  • 1/2 cup thinly sliced radishes
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 1/2 cup mayonnaise
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon sugar


  • 1. Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine the mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 14 servings.

Nutritional Facts

1/2 cup: 55 calories, 0 fat (0 saturated fat), 0 cholesterol, 147mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

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KLeibs User ID: 4770878 51566
Reviewed Jul. 3, 2010

"I've been making this recipe for years. My whole family loves the unique flavor!"

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