lunch
Potato Salad
Ingredients, directions and serving information for Potato Salad.
Original recipe text is provided in English.
Servings: 4
Total time: 55 min
Ingredients
- 15 new potatoes, quartered
- 2 tablespoons plain nonfat Greek yogurt
- 2 tablespoons vegetable oil
- 6 teaspoons yellow mustard
- 3 celery stalks, chopped
- 2 scallions, whites and greens, chopped
- 1/2 cup fresh parsley leaves, chopped
Instructions
- Place potatoes in a pot and cover with cold water.
- Bring to a boil over high heat and cook until potatoes are tender.
- Drain and set aside to cool to room temperature.
- While potatoes are cooling, mix the yogurt, olive oil, and mustard in a small bowl.
- Add the yogurt mixture to the cooled potatoes and mix gently.
- Stir in the celery, scallions, and parsley.
- Serve right away or cover and refrigerate up to 2 days.
Source-reported nutrition per serving
serving Size1 cup
calories292 calories
protein6g
carbohydrate51g
fat8g
saturated Fat1g
fiber5g
sugar5g
sodium126mg
cholesterol0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
