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Course: side dish
Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: 6 servings
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Notes

Here’s an essential potato salad recipe that’s a great addition to many types of meals—including picnics. The basic recipe will appeal to a wide range of tastes; to make it more interesting, stir in any combination of the optional additions you wish to add, or arrange them in small bowls and let everyone add his or her own.

Ingredients

  • 5 medium-large red-skinned or Yukon Gold potatoes
  • ½ cup soy mayonnaise
  • 2 teaspoons prepared yellow mustard
  • 1 large celery stalk, finely diced
  • 1 cup frozen green peas, thawed
  • Salt and freshly ground pepper to taste
  • ½ medium red bell pepper, finely diced
  • Crumbled feta or goat cheese
  • 1 to 2 scallions, thinly sliced
  • Toasted sunflower seeds, to taste
  • Minced fresh dill, to taste
  • Chopped fresh parsley, to taste

Directions

1. Microwave the potatoes on high in their skins until done but still firm. Allow 2 to 3 minutes per potato, test for doneness, then add a little more time as needed. When cool enough to handle, peel the potatoes and cut into ½ - to ¾-inch chunks. Place them in a serving container.

2. Combine the mayonnaise and mustard in a small bowl and stir together. Add to the potatoes, along with the celery and peas; mix well. Season with salt and pepper.

3. Add any of the optional ingredients you’d like; mix well. Cover and refrigerate until needed or serve at once.

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Nutritional Information

Nutritional information is provided by the author.

For basic salad, without additions
Calories: 187
Total fat: 4 g
Protein: 4 g
Fiber: 3.8 g
Carbohydrates: 31 g
Cholesterol: 0 g
Sodium: 186 mg