How many calories are in Potato Salad?

One serving has 210 kcal. The recipe makes 4 servings (1 cup each).

How much protein is in Potato Salad?

5 g of protein per serving, with 33 g of carbohydrates and 7 g of fat.

What do I need to make Potato Salad?

7 ingredients: 15 new potatoes (scrubbed and quartered), 2 tablespoons plain nonfat Greek yogurt, 2 tablespoons vegetable oil, 6 teaspoons yellow mustard (or Dijon mustard), 3 celery stalks (chopped) and 2 scallions (whites and greens chopped) ….

Potato Salad

Name: Potato Salad
Yield: 4 servings
Ingredients: 15 new potatoes (scrubbed and quartered); 2 tablespoons plain nonfat Greek yogurt; 2 tablespoons vegetable oil; 6 teaspoons yellow mustard (or Dijon mustard); 3 celery stalks (chopped); 2 scallions (whites and greens chopped); 1/2 cup fresh parsley leaves (chopped)

A creamy yogurt, olive oil, and mustard sauce is tossed with tender potatoes and celery then topped with scallions and parsley to make up this favorite class.

210kcal per serving

5 gprotein

33 gcarbohydrates

7 gfat

4servings (1 cup)

Ingredients

15 new potatoes (scrubbed and quartered) nutrition facts
2 tablespoons plain nonfat Greek yogurt nutrition facts
2 tablespoons vegetable oil nutrition facts
6 teaspoons yellow mustard (or Dijon mustard)
3 celery stalks (chopped) nutrition facts
2 scallions (whites and greens chopped)
1/2 cup fresh parsley leaves (chopped) nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	210 kcal
Total fat	7 g	9%
Saturated fat	1 g	5%
Cholesterol	0 mg	0%
Sodium	131 mg	6%
Total carbohydrates	33 g	12%
Dietary fiber	5 g	18%
Total sugars	3 g
Added sugars	0 g	0%
Protein	5 g	10%
Vitamin D	0 µg	0%
Calcium	66 mg	5%
Iron	2 mg	11%
Potassium	878 mg	19%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

MyPlate food groups per serving

Vegetables: 1 cup

Directions

Put potatoes in a pot and cover with cold water.
Bring to a boil over high heat and cook about 15 minutes, until potatoes are tender.
Drain and set aside to cool to room temperature.
While potatoes are cooling, mix the yogurt, olive oil, and mustard in a small bowl.
Add the yogurt mixture to the cooled potatoes and gently mix.
Stir in the celery, scallions, and parsley.
Serve right away or cover and refrigerate up to 2 days.

Notes

Learn more about: Potatoes Celery Onions Herbs

Source

USDA Center for Nutrition Policy and Promotion

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/potato-salad-0, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.