Salads: Mixed


All-American Light Potato Salad

The great thing about this recipe is you don't have to boil the potatoes!


  • 4 russet potatoes with skin (large pink or white potatoes can be substituted)
  • 1/4 cup light mayonnaise
  • 1/4 cup fat-free sour cream
  • 1 tablespoon honey mustard (add 1 more tablespoon, if desired)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (optional)
  • 1/2 cup diced or chopped celery
  • 1/3 cup diced or chopped red bell pepper
  • 1/3 cup chopped green onions
  • 1 tablespoon fresh chopped parsley (regular or Italian)
  • 1/2 teaspoon paprika (optional)


  1. Wash the outside of potatoes well, then cut into 1-inch cubes. Add potato pieces to a large, microwave-safe vegetable-cooker container. Cover and cook on HIGH for about 6 minutes. Stir potatoes, cover cooker, and cook on HIGH until potatoes are just tender (about 4-6 minutes more).
  2. While potatoes are cooling, add mayonnaise, sour cream, honey mustard, pepper and salt (if desired) to large bowl. Whisk to combine.
  3. Stir in cooled potatoes, celery, bell pepper, green onions and parsley. Cover and chill until ready to serve (at least an hour). Sprinkle a dash or two of paprika over the top before serving, if desired.

About 6 cups of salad (eight 3/4-cup servings)

Nutritional Information:
Per serving: 148 calories, 3 g protein, 29 g carbohydrate, 2.3 g fat, 0.3 g saturated fat, 0 mg cholesterol, 3 g fiber, 89 mg sodium (216 mg if the salt is added). Calories from fat: 14%.

© 2007 Elaine Magee

© 2007 WebMD Inc.

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Last Editorial Review: 7/23/2007