Country Style Potato Salad
Source: Cooking Demo II Food and Health Communications, Inc.
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
This potato salad uses peas, onions, and celery for a bright crunch and a base that includes plain yogurt for a light, zesty flavor.
- Makes
- 8 servings
Ingredients
- 3 medium potatoes
- 1 cup celery, chopped
- 1/2 cup onion, minced
- 1 cup frozen peas, thawed
- 1 teaspoon mustard
- 1/2 cup low-fat mayonnaise
- 1/2 cup non-fat plain yogurt
- black pepper (to taste)
- lettuce and tomato (optional)
Directions
- Wash hands with soap and water.
- Wash potatoes, leave skin on and cut in bite-sized chunks.
- Place in pan and cover with water. Bring to a boil, lower to simmer and cook uncovered until potatoes are tender, about 20 minutes.
- Drain in colander and sprinkle lightly with cold water.
- In the mean time, put the rest of the ingredients in a large mixing bowl. Drain potatoes well and add to the bowl.
- Mix well and refrigerate until ready to use.
- Garnish with fresh lettuce and sliced tomatoes.
Notes
Learn more about: Potatoes Celery Onions Peas Lettuce Tomatoes
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.