Creamy Herb Potato Salad

Creamy Herb Potato Salad

11 ingredients
153 calories
20 min cook time


11 total
1 cup finely chopped celery
3 hard-cooked eggs, peeled and chopped
2 pounds Yukon Gold potatoes, peeled and cut into 1 ½-inch cubes (about 4 ½ cups)
Salt and ground black pepper
1 clove garlic, peeled
½ tablespoon lemon juice
1 tablespoon whole grain mustard
2 tablespoons sour cream
¼ cup chopped green onions
1/3 cup packed parsley leaves
¾ cup light mayonnaise


Prep: 10
Cook: 20
Wait: 0
Serving: 10
Step 1
Place mayonnaise, parsley, green onions, sour cream, mustard, lemon juice and garlic in blender; season with salt and pepper. Cover; blend on low speed, leaving some pieces of parsley and green onions. Set aside.
Preparation: 5 min
Step 3
Combine cooled potatoes, eggs, celery and dressing in a large bowl; mix well. Season with salt and pepper.
Preparation: 5 min
Step 2
Place potatoes in a large pot of salted cold water; bring to a boil over high heat. Reduce heat to medium-low; cook for 15 to 20 minutes or until potatoes are tender. Drain potatoes and let cool.
Cooking: 20 min

Nutrition Information

153 calories per serving
Serving size: 10
9.12g fat
14.55g carbs
3.36g protein
% DV*
Total Fat 9g
Saturated Fat 2g
Cholesterol 0mg
Sodium 225mg
Carbohydrates 15g
Dietary Fiber 0g
Sugars 0g
Protein 3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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