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


  • 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


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