Comida Kraft
Recipe Box

GREY POUPON Potato Salad Marisela

Prep Time
Total Time

6 servings, 2/3 cup each

This better-for-you potato salad is rich and creamy with MIRACLE WHIP FREE Dressing and GREY POUPON Mustard.

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What You Need

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Make It

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  • Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 min. or until potatoes are tender. Drain. Cool.
  • Mix remaining ingredients in large bowl. Add potatoes; toss to evenly coat. Cover.
  • Refrigerate several hours or until chilled.


When cooking potatoes for salads, use new potatoes for best results. These small potatoes have a waxy texture which will help them retain their shape after cooking.


  • 6 servings, 2/3 cup each

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 2 Starch

Nutrition Bonus

This low-fat, low-cholesterol potato salad is also a good source of vitamin C.

Nutritional Information

Serving Size 6 servings, 2/3 cup each
Calories 130
Total fat 1.5g
Saturated fat 0g
Cholesterol 5mg
Sodium 320mg
Carbohydrate 28g
Dietary fiber 2g
Sugars 8g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 20 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I made it. I made it. And my friends and family didn't like it at all. They thought it was kinda weird...
Date published: 2009-07-08
Rated 5 out of 5 by from The whole family loved it and it was so easy. The whole family loved it and it was so easy. I will make it again soon.
Date published: 2009-04-12
Rated 4 out of 5 by from This was a quick and easy recipe and it has a great taste! This was a quick and easy recipe and it has a great taste!
Date published: 2005-03-16
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