Skip to main content

Red-Potato Salad

The right amount of mustard is a key ingredient for great potato salad. Since yellow mustard is usually high in sodium, this recipe calls for dry mustard instead.

Recipe information

  • Yield

    Serves 9; 1/2 cup per serving

Ingredients

Salad

1 1/2 to 2 pounds red potatoes, cooked and diced
1 or 2 medium ribs of celery, chopped
6 medium radishes, sliced
2 medium green onions, sliced

Dressing

3 tablespoons fat-free sour cream
2 1/2 tablespoons vinegar
2 tablespoons light mayonnaise
2 tablespoons fat-free plain yogurt
1 tablespoon sugar
1 teaspoon dry mustard
1/2 teaspoon celery seeds (optional)
1/4 teaspoon pepper
1/4 teaspoon turmeric

Preparation

  1. Step 1

    In a large bowl, stir together the salad ingredients.

    Step 2

    In a small bowl, whisk together the dressing ingredients. Pour into the potato mixture, stirring gently to coat. Cover and refrigerate for about 2 hours before serving.

  2. Nutrition Information

    Step 3

    (Per serving)

    Step 4

    Calories: 92

    Step 5

    Total fat: 1.0g

    Step 6

    Saturated: 0.0g

    Step 7

    Trans: 0.0g

    Step 8

    Polyunsaturated: 0.5g

    Step 9

    Monounsaturated: 0.0g

    Step 10

    Cholesterol: 2mg

    Step 11

    Sodium: 43mg

    Step 12

    Carbohydrates: 19g

    Step 13

    Fiber: 2g

    Step 14

    Sugars: 3g

    Step 15

    Protein: 3g

    Step 16

    Calcium: 34mg

    Step 17

    Potassium: 434mg

  3. Dietary Exchanges

    Step 18

    1 1/2 starch

American Heart Association Low-Salt Cookbook, 4th Edition
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
A garlicky pistachio topping takes this sunny summer pasta from good to great.