Homestyle Potato Salad

potato salad

Active Time

15 minutes

Total Time

45 minutes

Serving Size



  • 3 lb baby red potatoes
  • 4 hard-cooked, peeled eggs
  • 2 tablespoons fresh Italian parsley
  • 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
  • ¼ cup dill relish
  • ½ cup light mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider (or white) vinegar
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon pepper


  1. Cut potatoes into wedges; place in large stockpot of cold water. Bring to a boil on high; cook 7–8 minutes until easily pierced with a fork, but not breaking apart. Drain, place on baking sheet, and chill 30 minutes.
  2. Chop eggs into small pieces; chop parsley.
  3. Combine trinity mix, relish, mayonnaise, mustard, vinegar, salt, and pepper in large bowl until blended. Fold in parsley, eggs, and potatoes; chill until ready to serve.

Nutritional Information

Amount per ⅛ recipe serving: Calories 210, Total Fat 6.00g, Sat Fat 1.00g, Trans Fat 0.00g, Chol 105mg, Sodium 730mg, Total Carb 31g, Fiber 3.00g, Sugars 4g, Protein 7g, Calc 2%, Vit A 0%, Vit C 0%, Iron 10%