Reduced-Fat Potato Salad

The Cancer Project
  • Yield: 4 servings


2 medium potatoes, peeled (if desired) and cut into 1/2-inch cubes (about 2 1/2 cups)
1/2cup diced sweet onion
1/2cup diced celery
1/2small red bell pepper, finely diced
1/4cup minced fresh parsley
1teaspoon dried dill weed
1/4cup fat-free or low-fat vegan mayonnaise
1tablespoon seasoned rice vinegar
1 1/2teaspoons mustard
1/8teaspoon salt
1/8teaspoon ground black pepper


  1. Steam the potatoes until just barely tender when pierced with a knife, about 10 minutes. Do not overcook. Transfer to a large bowl and add the onion, celery, bell pepper, parsley, and dill weed.
  2. In a separate bowl, combine the mayonnaise, vinegar, mustard, salt, and pepper. Mix well. Add to the potato mixture and toss gently until evenly distributed. Chill thoroughly before serving.

Note: Stored in a covered container in the refrigerator, leftover Potato Salad will keep for up to 3 days.

Recipe from the Cancer Survivor’s Guide by Neal Barnard, M.D.; recipe by Jennifer K. Reilly, R.D., courtesy of The Cancer Project

Nutritional Info *per serving

  • Calories 135
  • Fat 3.8g
  • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 289mg
  • Carbohydrate 24g
  • Fiber 3g
  • Sugars 5g
  • Protein 3g