Two-Potato Salad with Mustard-Chive Dressing

2-potato-salad RecipeLeigh Beisch


  • 1/2 pound small red-skinned potatoes, quartered
  • 1/2 pound (1/2-inch) cubed peeled sweet potato
  • 1/2 tablespoon olive oil
  • Cooking spray
  • 3 tablespoons buttermilk
  • 1 tablespoon mayonnaise
  • 1/2 tablespoon finely chopped shallots
  • 1/2 tablespoon chopped fresh chives
  • 1/2 tablespoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 cup chopped celery


Preheat oven to 425°.

Combine red and sweet potatoes with oil on a baking sheet coated with cooking spray; toss to coat. Bake at 425° for 20 minutes or until potatoes are tender.

Combine buttermilk and next 6 ingredients (through salt) in a large bowl; mix well. Add potatoes and celery; toss well. Serve immediately.

  • Yield: serves 4 (serving size: 3/4 cup)

Nutritional Information

Calories per serving:154
Calories from fat:29%
Fat per serving:5g
Saturated fat per serving:0.9g
Monounsaturated fat per serving:1.4g
Polyunsaturated fat per serving:0.4g
Protein per serving:3g
Carbohydrates per serving:25g
Fiber per serving:2g
Cholesterol per serving:3mg
Iron per serving:1mg
Sodium per serving:435mg
Calcium per serving:38mg

Good to Know

Spare yourself the fat by using fat-free mayonnaise and low-fat buttermilk, which has about half the fat as the traditional.