Go Back
–+ servings
Potato Salad

Potato Salad

Potato Salad means Summer to Molly. We even make Potato Salad in a Pita or wrap with lots of lettuce, shredded carrots, thinly sliced radishes and red onions – it is delicious (think low protein Chicken Salad). Do not overcook the potatoes or you will get a mealy salad. Cool the potatoes before you add the dressing. You can substitute Miracle Whip for the mayo which will decrease the phe, but we don’t like the tang in our house. If Molly is craving potato salad and has had a bit too much phe to have a decent portion, I reduce the potato by ¼ and add cassava (no guest has ever noticed) so you can also reduce the phe that way. Please note that you should keep a little of the mayo/veggie mix on the side and add it to cooked macaroni (Aproten Rigatini) and you have a macaroni salad as a lower side dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 9 c
Course: Salads, Soups, Salads, etc.
Calories: 181.3
Ingredients Method Nutrition

Nutrition

Serving: 0.5gCalories: 181.3kcalProtein: 2.276gPhe: 92.7mgPKU Exchanges: 6.18exch

Ingredients
  

  • 6 cups Russet potatoes peeled & cut into ¾-inch cubes
  • 2 tablespoons Distilled white vinegar
  • 1/3 cup Red onion minced
  • 1 1/4 Celery chopped fine
  • 1/2 cup Carrots chopped fine
  • 1/4 cup Red pepper chopped fine
  • 30 g Dill Pickles or pickle relish finely diced
  • 2 tablespoons Pickle Juice
  • 5/8 cup Mayonnaise
  • 2 teaspoons Dijon Mustard
  • 2 tablespoons Fresh parsley minced
  • 1 teaspoon Salt to taste
  • 1/4 teaspoon Pepper to taste

Method
 

  1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
  2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
  3. Meanwhile, in small bowl, stir together onion, celery, carrot, red pepper, pickle, mayonnaise, Dijon mustard, sugar, parsley and salt and pepper to taste. Using rubber spatula, gently fold dressing into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe