American · Lunch
Classic American Potato Salad (Low-Chol)
A cold picnic salad of tender boiled russet potatoes tossed with a light olive-oil-based dressing, Dijon mustard, apple cider vinegar, celery, red onion, and dill. Mayonnaise is used sparingly to keep cholesterol and saturated fat low while preserving the creamy, tangy character served chilled.
$2
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
277Calories
5.1gProtein
9.7gFat
45.2gCarbs
3.5gSugar
5.9gFiber
762mgSodium
4mgChol
1.5gSat Fat
892mgPotassium
55mgCalcium
2.1mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free
low-cholesterol
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Peel the russet potatoes and cut into even 3/4-inch cubes; finely dice the celery and red onion.
2
Boil
Add cubed potatoes to salted cold water and boil over medium-high heat 12 to 15 minutes until a knife slides through without resistance.
3
Whisk
Drain the potatoes, then whisk mayonnaise, olive oil, Dijon mustard, apple cider vinegar, salt, and pepper in a bowl until smooth and pale.
4
Fold
Combine warm potatoes, celery, red onion, and chopped dill into the dressing until evenly coated.
5
Chill
Refrigerate 45 minutes until cold throughout.
6
Plate
Spoon the chilled potato salad into a bowl and scatter fresh dill on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g russet potatoes
- 2 tbsp2 tbsp light mayonnaise
- 4 tsp4 tsp olive oil
- 2 tsp2 tsp Dijon mustard
- 4 tsp4 tsp apple cider vinegar
- 22 small stalk (70g) celery
- 2.8 oz80g red onion
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
