Country Style Potato Salad


Country Style Potato Salad

USDA Mixing Bowl
This colorful potato salad adds an extra serving of vegetables giving it a healthy crunch. The creamy dressing is low-fat yet satisfying!
Prep Time 15 minutes
Cook Time 20 minutes
Course Salad, Side Dish, Veggie Side-Dish
Cuisine American
Servings 4
Calories 200 kcal


  • 3 medium baking potatoes
  • 2 ribs celery
  • 1/2 red onion
  • 1 cup frozen peas, thawed
  • 1 tablespoon prepared mustard
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup nonfat plain yogurt
  • Salt and pepper to taste


  • Wash potatoes, leave skin on and cut into bite size chunks.
  • Place in pan and cover with water. Bring to a boil, lower heat and simmer uncovered until potatoes are tender, about 20 minutes.
  • Drain in colander and sprinkle lightly with cold water.
  • While potatoes cook, wash celery and onion. Chop celery and mince onion.
  • Combine onion and celery with the remainder 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 lettuce and sliced tomatoes.


Smart Shopping Tips
  • Select potatoes which are free of sprouts and greenish color. They should be firm and not look shriveled.
  • If possible, buy potatoes in bulk instead of bags to make the best selection.
  • Potatoes should be washed just before use and stored in a cool, dark place.
Cooking & Serving Tips:
  • Potatoes can be cut up ahead of time. To avoid browning, place pieces in a bowl of cold water.
  • Red, yellow or any type of potatoes may be used.
  • Add 1/4 cup of walnuts or pecans to increase protein.
  • Prepare extra baked potatoes for dinner and use the extras to make salad for lunch.
  • A few tablespoons of bacon bits add a smoky flavor.
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