Home Page
Food Guide

E-mail this page   Printable View

Please login or register to add this recipe to your shopping list.

Potato Salad

Makes 5 1-cup servings

This delicious, creamy potato salad contains no cholesterol and is surprisingly low in fat

4 medium potatoes, chopped
2 celery stalks, thinly sliced, including leaves
3 green onions, chopped
1/4 cup finely chopped fresh parsley
3 tablespoons seasoned rice vinegar
1/4 cup Tofu Mayo or other dairy- and egg-free mayonnaise substitute
1 1/2 tablespoons stone-ground mustard
1/4 - 1/2 teaspoon salt
1/8 teaspoon black pepper

Steam potatoes over boiling water until just barely tender, about 15 minutes, then transfer to a large bowl.

Add celery, green onions, parsley, and vinegar. Stir to mix.

Stir in Tofu Mayo or other dairy- and egg-free mayonnaise substitute, mustard, salt, and black pepper and toss gently. Chill before serving, if time allows.

Per 1-cup serving

  • Calories: 155
  • Fat: 0.8 g
  • Saturated Fat: 0.1 g
  • Calories from Fat: 4.7%
  • Cholesterol: 0 mg
  • Protein: 4.2 g
  • Carbohydrates: 34.2 g
  • Sugar: 5.8 g
  • Fiber: 4.6 g
  • Sodium: 444 mg
  • Calcium: 61 mg
  • Iron: 3.3 mg
  • Vitamin C: 25.8 mg
  • Beta Carotene: 263 mcg
  • Vitamin E: 0.3 mg

Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.