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Challenge: Healthy Swaps

Potato Salad

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Bring back all the comforts of home with this delicious potato salad.

Potato Salad

  • Servings: 1 cup
  • Yield: 6 Servings
  • Prep Time: 10 min
  • Cooking Time: 20 min


  • 1.5 pounds cooked red potatoes
  • 1 sweet yellow onion, peeled and medium dice
  • ¼ Heinz mayonnaise
  • ½ cup whole sour cream
  • 1 package chopped green onion
  • 1 teaspoon red wine vinegar
  • 2 teaspoons sea salt. More for boiling water
  • 1.5 Tablespoons cracked black pepper
  • 1 bunch flat leaf parsley, chopped
  • 2 Tablespoons Old Style Whole Grain Dijon Mustard
  • 1 teaspoon poppy seeds
  • ¼ teaspoon red pepper flakes


  1. Start with large bowl. FOLD all the ingredients together until well mixed.
  2. To cook the potatoes:
  3. Heat a large pot of water to a boil and season well with salt
  4. Add the potatoes and cook for 15 to 20 minutes until tender. Use caution to not overcook.
  5. Drain and then cool on a baking rack so no moisture forms
  6. Slice potatoes into medium chunks
  7. Fold cooled potatoes into mixture and thoroughly mix
  8. Chill in refrigerator and serve cold

Recipe Tags


Chef Tips:

1. Salt is critical in the water when boiling. Salt seasons the potatoes throughout. This detail will make or break the dish.
2. For success. Please, no substitutions on the ingredients or brands.
3. Make sure vegetables are completely dry. The slightest bit of moisture will ruin the integrity of the entire dish.
4. Taste the dish as you go. It may need more salt. Salt and pepper is key.

5. Slice vegetables in small equal sizes. This is KEY to the success of the dish

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