- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 195
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 277 mg
Potato salad is so versatile and goes with so many dishes, so I like to make a big batch of it and eat it throughout the week. I love the mixture of the creamy potatoes with the crunch from the celery.
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 195
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 277 mg
Ingredients
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Directions
- Add the potatoes to a large pot and fill with cold water. Generously season with salt and bring to a boil over high heat. Continue cooking until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and let cool to room temperature. Cut the potatoes in halves or quarters to create bite-sized pieces.
- Add the mayo, green onions, mustard, dill, garlic powder, onion powder and celery to a mixing bowl. Mix to combine. Add the potatoes and toss to completely coat in the dressing. Season with salt and pepper. Serve room temperature or cold. The potato salad can be stored in an airtight container in the fridge for up to 4 days.
