Healthier Old Fashioned Potato Salad Recipes

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OLD-FASHIONED POTATO SALAD



Old-Fashioned Potato Salad image

THE SECRET to the fine taste of this salad results from adding the warm potatoes to the mayonnaise mixture. My Grandma Nellie may have created the recipe herself or brought it with her from Ireland. I recall friends and family often preferred a second helping of potato salad instead of dessert! -Mary Elizabeth Martucci South Bend, Indiana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

3 medium red potatoes, peeled and cubed (about 2 cups)
1/2 cup mayonnaise
2 teaspoons sweet pickle relish
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped carrots
2 tablespoons chopped celery
2 tablespoons chopped red onion
2 hard-boiled large eggs, chopped
1/8 teaspoon paprika

Steps:

  • Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs. , Drain the potatoes; gently stir into mayonnaise mixture. Sprinkle with paprika. Cover and refrigerate until serving.

Nutrition Facts : Calories 616 calories, Fat 50g fat (8g saturated fat), Cholesterol 232mg cholesterol, Sodium 571mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 10g protein.

HEALTHIER OLD FASHIONED POTATO SALAD



Healthier Old Fashioned Potato Salad image

This is potato salad the old fashioned way - but with more celery, egg whites only (no yolks), fresh seasonings, and low-fat mayonnaise, it's healthier!

Provided by MakeItHealthy

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 ½ cups chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ cup low-fat mayonnaise
1 tablespoon prepared mustard
¼ teaspoon celery seed
1 clove garlic, minced
ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, peel, and chop.
  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard yolks and chop whites.
  • Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 151 calories, Carbohydrate 32.7 g, Fat 0.8 g, Fiber 3.7 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 263.5 mg, Sugar 7.9 g

OLD-FASHIONED POTATO SALAD (NO MAYONNAISE)



Old-Fashioned Potato Salad (No Mayonnaise) image

This old-fashioned potato salad is made with a refreshing seasoned vinegar and oil dressing. It's an excellent choice for a picnic or cookout.

Provided by Diana Rattray

Categories     Side Dish     Salad

Time 40m

Yield 6

Number Of Ingredients 9

1 1/2 to 2 pounds large potatoes (about 3 large potatoes)
1 large onion
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 clove garlic (mashed and finely minced)
2 tablespoons fresh parsley (minced)
2 tablespoons granulated sugar
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper

Steps:

  • For best flavor, make the salad at least 2 hours before you plan to serve it.
  • Enjoy.

Nutrition Facts : Calories 249 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 193 mg, Sugar 7 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g

OLD-FASHIONED POTATO SALAD



Old-Fashioned Potato Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield about 40 (4-ounce) servings

Number Of Ingredients 8

6 eggs
4 celery stalks
10 pounds russet potatoes
3 teaspoons salt
2 tablespoons prepared mustard
3 tablespoons dill relish
5 tablespoons real mayonnaise
Freshly ground black pepper

Steps:

  • In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
  • Dice the celery stalks, and place to the side with eggs.
  • In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
  • Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

HEALTHIER OLD FASHIONED POTATO SALAD



Healthier Old Fashioned Potato Salad image

This is potato salad the old fashioned way - but with more celery, egg whites only (no yolks), fresh seasonings, and low-fat mayonnaise, it's healthier!

Provided by MakeItHealthy

Categories     Dairy-Free Potato Salad

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 ½ cups chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ cup low-fat mayonnaise
1 tablespoon prepared mustard
¼ teaspoon celery seed
1 clove garlic, minced
ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, peel, and chop.
  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard yolks and chop whites.
  • Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 151 calories, Carbohydrate 32.7 g, Fat 0.8 g, Fiber 3.7 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 263.5 mg, Sugar 7.9 g

BEST CLASSIC POTATO SALAD



Best Classic Potato Salad image

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 13

5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Steps:

  • Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
  • Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
  • Peel and chop eggs and set aside.
  • Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
  • Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g

HEALTHIER CREAMY POTATO SALAD



Healthier Creamy Potato Salad image

Use this easy recipe formula to create a healthier creamy potato salad with any additions you like.

Provided by coweed

Time 1h50m

Yield 4

Number Of Ingredients 8

1 pound small new potatoes, quartered
½ cup plain Greek yogurt
¼ cup light mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups steamed cauliflower rice
¼ cup finely chopped fresh parsley

Steps:

  • Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
  • Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 28.5 g, Cholesterol 10.9 mg, Fat 7.6 g, Fiber 5.3 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 391.9 mg, Sugar 2.6 g

OLD-FASHIONED POTATO SALAD



Old-Fashioned Potato Salad image

Make a hearty Old-Fashioned Potato Salad just like Grandma's. Our Old-Fashioned Potato Salad recipe includes eggs, celery, onions and pickle relish.

Provided by My Food and Family

Categories     Spices

Time 45m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 9

2 lb. red potatoes (about 6), peeled, cubed
3 hard-cooked eggs, divided
1/2 cup MIRACLE WHIP Dressing
2 stalks celery, chopped
1 small onion, chopped
3 Tbsp. CLAUSSEN Sweet Pickle Relish
3 Tbsp. HEINZ Yellow Mustard
1 Tbsp. sugar
dash paprika

Steps:

  • Cook potatoes in boiling water in large saucepan 10 to 15 min. or just until tender; drain. Cool.
  • Meanwhile, chop 2 eggs; slice remaining egg. Combine MIRACLE WHIP, celery, onions, chopped eggs, relish, mustard and sugar in large bowl.
  • Add potatoes to MIRACLE WHIP mixture; mix lightly. Top with egg slices. Sprinkle with paprika.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

HEALTHY POTATO SALAD



Healthy Potato Salad image

"Here's a heart-healthy version of my longtime favorite potato salad recipe," says Pat Potter, Calumet City, Illinois. "It's colorful and chock-full of good crunchy ingredients."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 13

2 pounds small red potatoes, quartered
5 hard-boiled large eggs
3/4 cup fat-free mayonnaise
2 teaspoons cider vinegar
1 teaspoon sugar
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 large sweet onion, chopped
2 celery ribs, chopped
1/2 cup chopped green onions
1/2 cup julienned sweet red pepper
1/4 cup minced fresh parsley

Steps:

  • Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain; cool for 30 minutes. , Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-in. pieces., In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, egg whites, onion, celery, green onions, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled.

Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 305mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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