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Savory Potato Salad

Here’s a potato salad that’s both traditional and new—with great taste and a low-fat twist.

Recipe Source: Heart Healthy Home Cooking African American Style
Prep time Cook time Yields Serving Size
20 minutes 30 minutes 10 servings ½ C


6 medium potatoes (about 2 lb)

2 stalks celery, finely chopped

2 scallions, finely chopped

¼ C red bell pepper, coarsely chopped

¼ C green bell pepper, coarsely chopped

1 Tbsp onion, finely chopped

1 egg, hard boiled, chopped

6 Tbsp reduced-fat mayonnaise

1 tsp mustard

½ tsp salt

¼ tsp ground black pepper

¼ tsp dried dill weed

calories 98
Total fat 2 g
Saturated fat 0 g
Cholesterol 21 mg
Sodium 212 mg
Total fiber 2 g
Protein 2 g
Carbohydrates 18 g
Potassium 291 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Wash potatoes, cut in half, and place in saucepan of cold water. Cook, covered, over medium heat for 25 to 30 minutes or until tender.

  • 2
    Drain and dice potatoes when cool.

  • 3
    Add vegetables and egg to potatoes, and toss.

  • 4
    In a small bowl, blend together the mayonnaise, mustard, salt, pepper, and dill weed.

  • 5
    Pour dressing over potato mixture and stir gently to coat evenly.

  • 6
    Chill for at least 1 hour before serving.

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