Two-Potato Salad with Mustard-Chive Dressing

2-potato-salad Leigh 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


  1. Preheat oven to 425°.

  2. 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.

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

    Spare yourself the fat by using fat-free mayonnaise and low-fat buttermilk, which has about half the fat as the traditional.
  • Yield: serves 4 (serving size: 3/4 cup)

Nutritional Information

Calories per serving: 154
Caloriesfromfat per serving: 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
Carbohydrate per serving: 25g
Fiber per serving: 2g
Cholesterol per serving: 3mg
Iron per serving: 1mg
Sodium per serving: 435mg
Calcium per serving: 38mg