There’s no doubt that potato salad ranks near the top of favourite picnic and barbecue fare. But many commercial offerings score pretty high on their fat and sodium counts and short on vegetables.
Here’s a yummy recipe that’s chock full of veggies and fat and sodium smart, to boot. The grainy mustard and dill together really liven up the taste.
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Dilly Potato Salad
Serves 4
1 pound (500 g) Yukon Gold potatoes (about 3 medium), unpeeled
1 tbsp (15 mL) vinegar
1/3 cup (75 mL) light mayonnaise
1 tbsp (15 mL) grainy mustard
2 large eggs, hard boiled and diced
1/2 cup (125 mL) diced celery
1/2 cup (125 mL) diced red pepper
1/4 cup (50 mL) finely chopped red onion
3 tbsp (45 mL) chopped fresh dill
Salt and freshly ground pepper
Cook potatoes in large pot of boiling water until just tender, about 25 to 30 minutes, or until potatoes are tender. Drain potatoes and, when cool enough to handle, peel if desired. Quarter potatoes and then cut into 1/4-inch (0.6-cm) thick slices. In a large bowl, toss with vinegar and set aside to cool.
To prepare dressing, whisk together light mayonnaise and grainy mustard in a small bowl. Set aside.
Remove the yolk from one egg, reserving for another use. Dice egg and egg white.
In a large bowl, toss together potatoes, egg, egg white, celery, red pepper, red onion, dill and dressing. Season to taste with salt and freshly ground pepper and refrigerate.
Nutritional information per serving
• Calories: 219
• Protein: 6 g
• Fat: 9 g
• Saturated fat: 2 g
• Carbohydrate: 27 g
• Dietary fibre: 3 g
• Sodium: 247 mg
What are your favourite potato salad ingredients? Please share in the comment section below.
Enlightened Eater 
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