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+ servings
Bowl of potato salad.

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.
Course Side Dish
Cuisine American
Keyword best healthy potato salad, best potato salad
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings
Calories 187kcal
Author Joe Boyle


  • 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


  • 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.


  1. 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.


Calories: 187kcal