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Russet Potato Salad

russet potato salad Lunch
Russet Potato Salad
  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 8

A twist on traditional potato salad with mustard flavor and plenty of celery for crunch.

Updated January 22, 2012

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

Steps

  • 1
    In 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.
  • 2
    Peel potatoes; cut into 1/2-inch cubes. Place in large bowl.
  • 3
    In 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.
  • 4
    Cover; refrigerate about 1 hour to blend flavors. Serve cold. Cover and refrigerate any remaining salad.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
200
% Daily Value
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
*Percent Daily Values are based on a 2,000 calorie diet.

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