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Light Potato Salad
Source: dLife

An alternative to traditional mayonnaise potato salad, this potato salad is dressed with a blend of garlic, dry mustard, Worcestershire sauce, olive oil, and vinegar.

Prep Time: 4 hours
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 186.7
Total Carbs 27.7 g
Dietary Fiber 3.2 g
Sugars 3.8 g
Total Fat 9.0 g
Saturated Fat 1.2 g
Unsaturated Fat 0.9 g
Potassium 21.5 mg
Protein 4.2 g
Sodium 14.4 mg
Dietary Exchanges
2 Fat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  potatoes, fresh, medium
0 1/4 cup  chopped parsley
0 1/4 cup  fresh chopped green onion
0 1/2 tsp  minced garlic
0 1/4 tsp  dry mustard
1 tsp  sugar
1 tsp  Worcestershire sauce
0 1/4 cup  olive oil
0 1/4 cup  tarragon vinegar
1 pinch  salt and pepper
  1. Put the potatoes with the skins on in a pot filled with enough water to cover and boil until the potatoes are tender when pricked with a fork, for about 30 minutes, and cut into chunks.
  2. Place in a bowl, and combine the green onions and parsley over the potatoes. Use a small bowl and mix the garlic, dry mustard, sugar, Worcestershire sauce, olive oil, and vinegar.
  3. Combine well. Pour over the potatoes, and toss gently. Season with the salt and pepper. Let stand for at least 4 hours to marinate, stir every hour, and serve at room temperature.

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