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SkinnyMS

Best Ever Potato Salad

This creamy and zesty potato salad is made with clean and wholesome ingredients that taste fantastic.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Salad, Side Dish
Cuisine: Universal
Keyword: Kid-Friendly, Low-Carb, Vegetarian
Servings: 10 people
Calories: 195kcal
Author: Gale Compton

Ingredients

  • 5 red potatoes medium, rinsed and peeled (optional, yukon gold or russet)
  • 1 celery stalk diced
  • 3 eggs hard boiled, shelled and chopped
  • 2/3 cup Clean Mayo
  • 1 teaspoon yellow mustard
  • 1/4 cup sweet onion diced
  • 1 tablespoon sweet pickles diced
  • 2 tablespoons sweet pickle juice
  • 1 teaspoon kosher or sea salt divided
  • 1 teaspoon black pepper
  • paprika for garnish

Instructions

  • Chop potatoes into cubes, about 3/4-inch, and add to a large pot.
  • Cover potatoes with water, add 1/2 teaspoon salt, and bring to a boil.
  • Reduce heat and low-boil until potatoes are tender, but not mushy, when pierced with a fork, about 15 minutes.
  • Drain potatoes and allow to cool slightly.
  • Combine chopped celery and eggs with mayo, onion, mustard, pickles, pickle juice, remaining 1/2 teaspoon salt, and pepper and stir to combine.
  • Add egg and mayo mixture to warm potatoes and gingerly toss to ensure potatoes are coated, being careful not to mash potatoes.
  • Add potato salad to a serving bowl or casserole dish and lightly dust potato salad with paprika, serve or cover and refrigerate.
  • Enjoy!

Nutrition

Calories: 195kcal | Carbohydrates: 15g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 321mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6