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Healthier Old Fashioned Potato Salad


"This is potato salad the old fashioned way - but with more celery, egg whites only (no yolks), fresh seasonings, and low-fat mayonnaise, it's healthier!"
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1 h servings 151 cals
Original recipe yields 8 servings


  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, peel, and chop.
  2. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard yolks and chop whites.
  3. Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.


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Read all reviews 12
  1. 13 Ratings

Most helpful positive review

I ran a small sweet onion (it turned out a little more than a half cup, but not by much) and the garlic clove through the mini-food processor before adding it to this potato salad. I also used d...

Most helpful critical review

I forgot the mustard and i used natural Greek zero fat yogurt instead of light mayo, cuz even light mayo is high in fat. I used two not one garlic and a half small to medium onion. I added chive...

Most helpful
Most positive
Least positive

I ran a small sweet onion (it turned out a little more than a half cup, but not by much) and the garlic clove through the mini-food processor before adding it to this potato salad. I also used d...

I'm not a mustard and sweet relish kind of girl when it comes to my potato salad. This proved me wrong. I enjoyed the taste very much and also the fact that it was much ligher than your typical ...

It was great we made it for 30 ppl and they loved it thanks

Another winner....thanks for a lighter potato salad! Still a ton of flavor....I did add the yolks to the salad and I did add a spalsh of white vinegar and some low fat buttermilk to thin the dre...

A great alternative to a heavy mayonnaise based potato salad. This was loaded with flavor and we enjoyed it. I did cut back on the celery to around 3/4 cup and it was perfect for us. Other than ...

I cut the recipe in half but did not measure the celery and onion because I know my family's preferences. I did measure the rest of the ingredients, though. I will admit - it took all I had to n...

This was a pretty good potato salad but I found it to be a little bland. I used dill relish instead of sweet relish (because I don't like sweet) so that might have altered the taste. I definte...

This is a yummy potato salad. I start mine a day ahead and pour 2 tbls to 1/4 cup sweet pickle juice over the warm potatoes, add the onion and then marinate in the frig over night. I've always g...

I added real mayo instead of fat-free cuz if my mom found out that I used fat-free mayo she woulda smacked me!! It came out great , easy to make, made a double batch and it didn't last 24 hours...