A twist on traditional potato salad with mustard flavor and plenty of celery for crunch.
Russet Potato Salad
- Prep Time 20 min
- Total 1 hr 55 min
- Servings 8
- Ingredients 9
Ingredients
- 3 lb Betty Crocker™ fresh russet potatoes, cut into fourths (about 4 large)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons coarse-grained mustard
- 1/2 cup chopped fresh dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chopped celery
- 1/2 cup finely chopped red onion
Instructions
-
Step1In 5-quart Dutch oven, cover potatoes with water. Heat to boiling; reduce heat to low. Cover; cook potatoes 20 to 25 minutes or until tender. Drain; cool 10 minutes.
-
Step2Peel potatoes; cut into 1/2-inch cubes. Place in large bowl.
-
Step3In small bowl, beat mayonnaise, mustards, dill weed, salt and pepper with whisk. Toss potatoes with mayonnaise mixture. Stir in celery and onion until well blended.
-
Step4Cover; refrigerate about 1 hour to blend flavors. Serve cold. Cover and refrigerate any remaining salad.
Nutrition
350
Calories
22g
Total Fat
4g
Protein
32g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 200
- Total Fat
- 22g
- 35%
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 460mg
- 19%
- Potassium
- 790mg
- 23%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 3g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 15%
- 15%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
2
© 2025 ®/TM General Mills All Rights Reserved