Food and Nutrition


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Potato Salad

This healthy recipe comes from NDSU Extension Service.


  • 2 1/2 pounds red potatoes, diced
  • 2 eggs, hard-cooked
  • 2stalks celery, chopped
  • 1/2 (16oz) jar sweet pickles, cubed (optional) 
  • 1 1/4 tsp. prepared mustard
  • 1/4c. and 2 Tbsp. mayonnaise
  • 1/2 onion, finely chopped
  • 1/2 tsp. white sugar
  • salt and pepper to taste


  1. Bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl.
  2. Place eggs in a medium saucepan and cover completely 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 and peel under cold, running water. Chop and set aside.
  3. Mix the prepared mustard, mayonnaise, onion and white sugar. Add the potatoes, eggs, celery, green bell pepper and sweet pickle cubes (if desired). Season to taste with salt and pepper. Cover and chill in the refrigerator for at least three hours before serving.

Makes 8 servings.

Per Serving: about 210 calories, 5 grams (g) of fat, 38 g carbohydrate, and 4 g fiber

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