Fresh Potato Salad
Angie McGowan
Green potato salad that looks—and tastes—divine.
Ingredients
- 2 lbs russet potatoes
- 1 dash kosher salt, or to taste
- 1/4 cup chopped fresh parsley
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 Tbs grated onion
- 1/2 cup red onion, chopped
- 1 dash pepper, or to taste
Directions
- Peel and cut potatoes into bite-size cubes. Place in enough water to cover. Add kosher salt. Bring to boil and cook over medium heat until potatoes are fork tender.
- Drain and let cool. Grate onion on the root end for the most flavor. Add parsley, sour cream, mayonnaise, grated onion, red onion, and fresh cracked pepper to taste. Refrigerate until ready to serve.
Nutrition Facts
Calories 287
Calories from Fat 158 (55%)
(26%)Total Fat 17g
(22%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(7%)Cholesterol 20mg
(6%)Sodium 143mg
(19%)Potassium 666mg
Total Carbohydrate 29g
(9%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.