Potato salad, made with mayonnaise
Common food
Photo: Wikipedia
A classic, creamy side dish where tender, boiled potatoes are folded into a rich, tangy mayonnaise dressing, often studded with crisp celery, sharp onion, and briny pickles. The texture is a satisfying contrast of soft potato chunks against the smooth, velvety coating. Nutritionally, it's a calorie-dense comfort food, with over 60% of its energy coming from fat.
💚 Why it's loved
People adore it for its perfect balance of creamy, tangy, and savory flavors, and its comforting, nostalgic appeal at picnics and barbecues. Its versatility allows for endless personal touches, from adding hard-boiled eggs to swapping in different herbs or pickles.
⚠️ Watch-outs & how to enjoy it better
Its high fat and calorie content can be a concern for those managing weight or heart health, and the mayonnaise base can be a food safety risk if left out in warm temperatures. To enjoy it more healthily, consider using a light mayo or Greek yogurt blend, pairing a small portion with a lean protein like grilled chicken, and ensuring it's kept chilled.
Key benefits
- Provides quick energy from carbohydrates
- Contains potassium from potatoes
- Offers some dietary fiber
- Can be a vehicle for other vegetables
- A familiar, comforting food source
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The mayonnaise-based potato salad we know today became popular in the U.S. after World War II, when commercial mayonnaise production boomed and it became a staple of suburban cookouts.
Full nutrition (scales with serving)
| Water | 70.3 g |
| Energy | 168 kcal |
| Protein | 1.5 g |
| Total lipid (fat) | 11.1 g |
| Carbohydrate, by difference | 15.8 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 1.3 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 0.30 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 36.0 mg |
| Potassium, K | 261 mg |
| Sodium, Na | 179 mg |
| Zinc, Zn | 0.24 mg |
| Copper, Cu | 0.13 mg |
| Selenium, Se | 1.1 ug |
| Vitamin C, total ascorbic acid | 5.8 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.02 mg |
| Niacin | 1.0 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 15.6 mg |
| Vitamin B-12 | 0.02 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 19.0 ug |
| Carotene, alpha | 2.0 ug |
| Cryptoxanthin, beta | 5.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 24.0 ug |
| Vitamin E (alpha-tocopherol) | 0.51 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 27.8 ug |
| Fatty acids, total saturated | 1.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 1.2 g |
| SFA 18:0 | 0.46 g |
| Fatty acids, total monounsaturated | 2.5 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 2.4 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.02 g |
| Fatty acids, total polyunsaturated | 6.6 g |
| PUFA 18:2 | 5.8 g |
| PUFA 18:3 | 0.82 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 6.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Why does my potato salad get watery?
This often happens if the potatoes are too hot when mixed with the mayonnaise, causing it to break. Let the potatoes cool completely, or even chill them, before dressing. Also, avoid over-mixing, which can break down the potatoes.
Can I make it healthier?
Yes. Use a light mayonnaise or substitute part of it with plain Greek yogurt for tang and protein. Add more vegetables like celery, carrots, or peas, and use a vinegar-based dressing for some of the fat.
How long does it last in the fridge?
Properly stored in an airtight container, it should be safe to eat for 3-4 days. Always discard it if it's been left out at room temperature for more than 2 hours (or 1 hour if above 90°F/32°C).