Potato Salad
Moderate nutritional value
American-style potato salad with egg in a mayonnaise dressing.
This is American-style potato salad: boiled potatoes with hard-boiled egg, celery, onion and sweet pickle relish in a mayonnaise and mustard dressing, served cold. It is mostly starch and fat with little protein, and most of the fat comes from the mayonnaise. Replacing half the mayonnaise with plain yogurt cuts the fat by about 40%.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 2g | 3.6% |
| Fat | 9.4g | 13.4% |
| Carbs | 16g | 5.3% |
| Simple Sugars | 5.6g | Estimate |
| Complex Carbs | 9.1g | Estimate |
| Fiber | 1.3g | 5.2% |
| Water | 71g | 2.8% |
| Calories | 157 | 7.0% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.61 | g | 8.1% |
| Monounsaturated | 2.24 | g | 9.0% |
| Polyunsaturated | 5.27 | g | 40.5% |
| Omega-3 | 1.581 | g | Estimate |
| DHA | 5 | mg | 0.6% |
| Omega-6 | 3.689 | g | Estimate |
| Trans | 0.02 | g | 1.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 9.44 | mg |
| Vitamin E | 0.52 | mg |
| Selenium | 3.5 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 18.1 | mcg | 2.0% |
| vitamin B1 | 0.054 | mg | 4.5% |
| vitamin B2 | 0.062 | mg | 4.8% |
| vitamin B3 | 0.732 | mg | 4.6% |
| vitamin B6 | 0.193 | mg | 11.4% |
| vitamin B9 | 14 | mcg | 3.5% |
| vitamin B12 | 0.078 | mcg | 3.3% |
| vitamin C | 9.44 | mg | 10.5% |
| vitamin D | 0.175 (7 IU) | mcg | 1.2% |
| vitamin E | 0.519 | mg | 3.5% |
| vitamin K | 23.8 | mcg | 19.8% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 18.8 | mg | 1.9% |
| iron | 0.869 | mg | 4.8% |
| magnesium | 20.4 | mg | 5.1% |
| phosphorus | 66.5 | mg | 9.5% |
| potassium | 361 | mg | 13.9% |
| sodium | 337 | mg | 14.7% |
| zinc | 0.381 | mg | 3.5% |
| copper | 0.099 | mg | 11.0% |
| manganese | 0.144 | mg | 6.3% |
| selenium | 3.5 | mcg | 6.4% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 41 | mg | 5.9% | 103% |
| Isoleucine | 83 | mg | 5.9% | 111% |
| Leucine limiting | 128 | mg | 4.7% | 84% |
| Lysine | 121 | mg | 5.8% | 101% |
| Methionine | 75 | mg | 7.1% | 130% |
| Phenylalanine | 151 | mg | 8.6% | 147% |
| Threonine | 76 | mg | 7.2% | 122% |
| Tryptophan | 23 | mg | 8.2% | 139% |
| Valine | 115 | mg | 6.3% | 115% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Waxy potatoes 900 g
- Eggs 2 large
- Celery 2 stalks (60 g)
- Red onion 1/2 small (40 g)
- Sweet pickle relish 2 tbsp
- Mayonnaise 135 g
- Yellow mustard 2 tsp
- Cider vinegar 1 tbsp
- Sugar 1.5 tsp
- Salt 3/4 tsp
- Black pepper to taste
- Paprika to serve
Instructions
- 1
Peel the potatoes and cut them into 2 cm cubes. Cover with cold salted water, bring to a boil and simmer until just tender, 10-12 minutes.
- 2
Drain the potatoes, spread them on a tray and sprinkle with the vinegar while still warm. Let them cool for 20 minutes.
- 3
Boil the eggs for 10 minutes, cool them in cold water, then peel and chop.
- 4
Finely dice the celery and red onion.
- 5
Whisk the mayonnaise, mustard, relish, sugar, salt and pepper in a large bowl.
- 6
Add the potatoes, eggs, celery and onion and fold gently until coated.
- 7
Cover and chill for at least 60 minutes, then dust with paprika before serving.