Food and Nutrition


| Share

Hot Potato Salad

Hot Potato Salad
Hot Potato Salad
This healthy recipe comes from NDSU Extension.


7 c. boiled red potatoes, skins on

2 Tbsp. oil

1 medium onion

¼ tsp. pepper

½ tsp. salt

3 Tbsp. sugar

6 Tbsp. vinegar

½ c. cream


Boil potatoes in skins until tender. Cool slightly and cut into bite-sized pieces. Heat the oil, and add the chopped onion and cook until soft and lightly browned. Add potatoes, pepper, salt, sugar and vinegar. Simmer for five minutes on low. Season to taste. Add cream and simmer until ready to serve. This reheats well and tastes better the longer it simmers. For serving purposes, place in a preheated slow cooker on low to keep warm.

Makes 14 (half-cup) servings. Each serving has 100 calories, 3 g fat, 2 g protein, 17 g carbohydrate, 2 g fiber and 260 mg sodium.


Source: Adapted from a recipe from Carol Fey, from her great-grandmother, NDSU Germans from Russia Collection.


Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.