Country Potato Salad

Culinary Tools:

  • 2-quart Saucepan with Cover
  • Chef’s Knife
  • Junior Colander
  • 3-quart Mixing Bowl


  • ½ pound medium potatoes, diced
  • ¼ cup carrots, diced
  • ½ cup celery, sliced
  • ¼ cup frozen peas, thawed
  • 1 tablespoon Dijon mustard
  • ¼ cup low-fat mayonnaise
  • ¼ cup non-fat plain yogurt
  • Salt and ground black pepper to taste


Wash potatoes and leave skin on; dice with a Chef’s Knife.  Cut the rest of the vegetables following the instructions listed above.

Place potatoes and carrots in the 2-quart Saucepan.  Add 3 ounces of water; cover and leave the Redy-cook valve open.  Cook at medium heat until the valve whistles.  Reduce heat to low, close the valve and cook for 5 minutes.

Drain potatoes and carrots in the Junior Colander; sprinkle lightly with cold water.  Put the rest of the ingredients in the 3-quart Mixing Bowl.  Drain potatoes and carrots again; add to Mixing Bowl.  Mix well and refrigerate until ready to serve.

Chef’s Note: This recipe is an excellent source of Vitamin A, Vitamin C, and a good source of Dietary Fiber.

2 thoughts on “Country Potato Salad”

  1. This is a good blog message, I will keep the post in my mind. If you can add more video and pictures can be much better. Because they help much clear understanding. 🙂 thanks Dusek.

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