Potato Salad

Recipe submitted by Debbie Kimrey-Hodges, Vice President & Divisional Merchandise Manager of Cosmetics & Skin Care, Wal-Mart.

Potato Salad

When you plan and fill your family’s picnic basket, surround Mom's Old Fashioned Potato Salad with whole-wheat bread and fresh fruit (both have fiber), and thoughtful beverages. And be sure to clean those hands before you eat!


  • 2 pounds potatoes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 hard-boiled eggs
  • 1 cup celery, diced
  • 1/2 cup red onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 2 tablespoons Dijon mustard
  • 1/2 cup low-fat sour cream
  • 2 tablespoons canola mayonnaise
  • 1 teaspoon vinegar
  • 1 teaspoon sugar


  1. Place potatoes in large saucepan with enough water to steam. Cover and steam about 1 hour until tender. Drain and cool.
  2. Dice potatoes and season with salt and pepper.
  3. In a small bowl mash hard boiled eggs.
  4. Combine celery, red onion and red bell pepper into small bowl with mashed eggs.
  5. In a large bowl, combine Dijon mustard, sour cream, canola mayonnaise, sugar and a splash of vinegar. Mix well.
  6. Add vegetable mixture to dressing and mix well.
  7. Add potatoes to dressing and vegetables and mix well.

This recipe makes 6 (1/2 cup) servings.

Nutritional Analysis (per serving)

  • 220 calories
  • 6 grams protein
  • 31 grams carbohydrates
  • 8 grams fat
  • 80 milligrams cholesterol
  • 515 milligrams sodium
  • 4 grams fiber