Classic Potato Salad (Makeover)

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Classic Potato Salad (Makeover)
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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12
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What’s the skinny on reduced-fat potato salad? Begin with reduced-fat mayo, then jack up the flavor with yellow mustard, sweet pickle relish and a dash of hot sauce for zip.
Updated Jan 5, 2023


  • 6 medium red potatoes (2 lb), peeled
  • 3 hard-cooked eggs, chopped
  • 2 medium stalks celery, chopped (1 cup)
  • 4 medium green onions, chopped (1/4 cup)
  • 1/4 cup chopped red bell pepper
  • 3/4 cup reduced-fat mayonnaise
  • 1/4 cup sweet pickle relish
  • 1 tablespoon yellow mustard
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
  • Paprika


  • 1
    In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.
  • 2
    In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
  • 3
    In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
  • 4
    Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fill the saucepan with cold water and place each potato in the water as you peel them so they won’t turn brown. Before cooking, pour off any extra water if necessary.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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