Eat Without

Potato Salad

Source: Pennsylvania Nutrition Education Network

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Perfect for your next cookout or picnic, this simple potato salad will be enjoyed by your friends and family.

Makes
6 servings

Ingredients

  • 4 potatoes (about 1 pound)
  • 1 cup onion (diced)
  • 1/2 cup celery (chopped)
  • 1/2 cup mayonnaise, low-fat
  • 1/4 cup sweet pickle relish

Directions

  1. Wash hands with soap and water.
  2. Scrub the potatoes, and peel them.
  3. Cut the potatoes into 1-inch cubes.
  4. Put the potatoes into a saucepan. Cover with water.
  5. Bring the potatoes to a boil on medium heat.
  6. Let the potatoes simmer for 15 minutes until they’re soft.
  7. Drain the hot water, and let the potatoes cool.
  8. While the potatoes are cooling, peel and chop some onions until you have 1 cup of chopped onions.
  9. Chop the celery until you have 1/2 cup of chopped celery.
  10. Put the chopped onion and celery in a medium mixing bowl.
  11. Add the mayonnaise and pickle relish. Stir together.
  12. Add the cooled potatoes. Stir again.
  13. Cover the bowl. Put in the fridge for at least 2 hours before serving.

Notes

Leave on the potato peels for more fiber and other nutrients. Learn more about: Potatoes Onions Celery

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.