Quick Potato Salad


You can whip up this potato salad in just 25 minutes. It requires no leftovers.

Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
4 cups


  • 2 potatoes, peeled and diced

  • 3 hard-cooked eggs, peeled and diced

  • ½ cucumber, peeled and diced

  • 1 tomato, diced

  • 1 celery stalk, diced

  • ¼ onion, diced

  • ¼ cup chopped green onion

  • ¾ cup low-fat mayonnaise

  • 1 tablespoon prepared yellow mustard

  • salt and ground black pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.

  2. Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.

Nutrition Facts (per serving)

160 Calories
5g Fat
25g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 160
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 93mg 31%
Sodium 391mg 17%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 10%
Total Sugars 9g
Protein 6g
Vitamin C 20mg 102%
Calcium 52mg 4%
Iron 1mg 7%
Potassium 567mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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