Potato Salad

10 30 325
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 8
Potato Salad
Health Highlights


1 dash Black pepper (to taste)
1/4 cup Buttermilk, low fat
1/2 cup diced Celery (chopped)
2 tbsp Dijon mustard
1/2 cup Dill, fresh
1 dash Kosher salt (to taste)
1 cup Mayonnaise
1/2 cup Red onion (chopped)
1 1/3 kg White potato
2 tbsp Whole grain mustard


Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.

Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.

Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Nutrition Facts

Per Portion

Calories 325
Calories from fat 201
Calories from saturated fat 31
Total Fat 22.4 g
Saturated Fat 3.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 12.1 g
Monounsaturated Fat 6.2 g
Cholesterol 10.8 mg
Sodium 360 mg
Potassium 776 mg
Total Carbohydrate 29.9 g
Dietary Fiber 4.9 g
Sugars 3.3 g
Protein 3.5 g

Dietary servings

Per Portion

Vegetables 2.5

Energy sources