READY IN 1 hr

Healthier Old Fashioned Potato Salad

Read Reviews (7)

"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!" — MakeItHealthy

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 45 mins
COOK 15 mins
READY IN 1 hr

Footnotes

Editor's Note:
This recipe is a healthier version of Old Fashioned Potato Salad.

Reviews More Reviews

May 28, 2012

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 dill pickles instead of sweet pickle relish only because we don't care for sweet pickles. It didn't have enough "liquid" for us--I added a quarter cup more of the mayonnaise and a second tablespoon of dijon mustard. This is a great simple potato salad recipe--everyone loved it. Next time, I'll double it and add more garlic. As with any potato salad, the longer it sits, the better it gets.

—Sarah Jo

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May 31, 2012

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 potato salad.

—Kristen Kelley

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8 Ratings

May 26, 2012

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

—Coral

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Jun 12, 2012

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 not use the egg yolks. When dinner was finished, I don't think I even missed them!

—Paula

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May 29, 2012

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 dressing a bit. Other than that I really enjoyed this. Also added some fine diced red pepper for color. Thanks!

—SLJ6

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May 28, 2012

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 that I followed the recipe as is.

—KGora

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Jul 22, 2012

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 gotten rave reviews!

—cook4fun

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Nutrition

Calories
151 kcal
8%

Carbohydrates
32.7 g
11%

Cholesterol
0 mg
0%

Fat
0.8 g
1%

Fiber
3.7 g
15%

Protein
4.5 g
9%

Sodium
263 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Healthier Old Fashioned Potato Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 151
Calories from Fat: 8

% Daily Value *
Total Fat 0.8g 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 263mg 11 %
** Potassium 664mg 19 %
Total Carbohydrates 32.7g 11 %
Dietary Fiber 3.7g 15 %
Protein 4.5g 9 %
Sugars 7.9g
Vitamin A 6 %
Vitamin C 47 %
Calcium 4 %
Iron 13 %
** Thiamin 13 %
** Niacin 20 %
** Vitamin B6 27 %
** Magnesium 14 %
** Folate 18 %

* 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.