Old-Fashioned Potato Salad

4
Serves
204
Calories
18
Nutrients
19
Vitamins

Ingredients

1 pound small red Bliss potatoes
2 tablespoons grainy mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 cup finely diced celery
1/4 cup finely diced red onion
2 tablespoons finely chopped pickles , dill or sweet
1/2 cup non-fat sour cream

Cooking Instructions

1. Place the potatoes in a medium saucepan and cover with cold water. Bring the water to a boil and cook until the potatoes are just tender. Drain.

2. Meanwhile, in a medium bowl, combine the mustard and vinegar along with a pinch of salt and pepper. Whisk in the olive oil.

3. As soon as the potatoes are cool enough to handle, cut them in half and toss them with the mustard mixture. Refrigerate.
(This can be done in advance and stored in the refrigerator for up to 3 days.)

4. When ready to serve, stir the celery, red onion, pickles and sour cream into the potato mixture. Adjust the salt and pepper to suit your taste.

Serving Size: about 1/2 cup

Nutrition Information

Number of Servings: 4

Calories
204
Protein
5 g
Total Carbohydrate
30 g
Dietary Fiber
3 g
Soluble Fiber
1 g
Insoluble Fiber
2 g
Sugar
7 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
10 %
Percent Calories from Carbohydrate
59 %
Percent Calories from Fat
31 %

Vitamin A
28 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
26 mg
Vitamin D
0 IU
Folate
25 mcg
Vitamin E
1 IU
Vitamin K
1 mcg
Pantothenic Acid
1 mg
Calcium
91 mg
Iron
1 mg
Phosphorus
79 mg
Potassium
815 mg
Sodium
282 mg
Zinc
1 mg