How to Make The Best Potato Salad
This is a potato salad with unusual ingredients and only 2 ounces of mayonnaise to make it a lower calorie salad.
Servings 6 servings
Calories 187kcal
Ingredients
- 5 medium russet potatoes, (about 2 pounds)
- 1/2 green pepper , 1/4" diced
- 1/2 red pepper ,1/4" diced
- 1/2 medium yellow onion , small diced
- 1 stalk celery , finely sliced
- 2 tbsp heaping tablespoons sweet relish
- 1 teaspoon ground pepper
- 2 teaspoons dry powdered mustard
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons pink himilayan sea salt
- 2 Tbsp mayonnaise, (heaping tbsp, 55 grams)
- chopped fresh parsley as a garnish, optional
- sweet paprika for color, if desired
Instructions
- Place whole potatoes in a stock pot with cold water, bring to a boil. Once boiling, cook until fork tender, 20 to 25 minutes. Drain and allow to cool.
- Once the potatoes are cool enough to handle, peel off the skins with a spoon or the back of a small knife. Then chop into pieces 1/2 to 3/4 inches.
- Place all the ingredients into a large mixing bowl and fold together making sure to distribute the mayonnaise well. Cover and place in the refrigerator for at least 2 hours to allow the flavors to meld.
- Serve cold or at room temperature.
Notes
- The potatoes can be peeled and chopped then boiled. The texture of the salad will be a little different by doing this. Boiling the potatoes whole and then peeling creates a kind of rustic texture as the potatoes will somewhat crumble when chopped.
Nutrition
Calories: 187kcal