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No-Chop Potato Salad

No-Chop Potato Salad

by Becca Brannan, RN - July 03, 2014

What comes to mind when you think about July 4th? Most of us probably think of lazy summer days with lots of picnics and fireworks! With all the excitement, it can be easy to overlook what exactly the celebration is about!

When I was a little girl, July 4th seemed magical. It was a trip over to my grandparents for barbeque, corn on the cob, beans and best of all my grandma’s potato salad. We had sparklers and watched fireworks… some really cool ones and a few duds.

But what I remember most of all, was sitting on the floor next to my Me-Ma’s big trunk and listening to her stories about what was inside. It was a whole history book in there! My grandpa fought during WWII. My grandmother had saved tons of newspapers from the time. She even had the Extra! Extra! Japanese Bomb Pearl Harbor!

It was those days that instilled a love of history and a love of our great country in me. So, each year when July 4th rolls around, I love the food and fireworks! But even more than that, I cherish my memories of my grandparents. AND I try and take time to remember the brave men and women that have made huge sacrifices from the time of our Independence in 1776 to those still fighting today.

I loved my grandma’s potato salad, but I wanted a healthier and a faster version to make. I came across this recipe from It is fast, easy and delicious. It is a great addition to any July 4th picnic!


• 1 – 24 oz package frozen loose-pack diced hash brown potatoes with onions and peppers
• 1 1/2 cups thinly sliced celery
• 1 – 8 oz container light dairy sour cream chive dip
• 2/3 cup light mayonnaise or salad dressing ( I substituted low-fat plain yogurt)
• 1 tablespoon sugar
• 1 tablespoon white wine vinegar
• 1 tablespoon prepared mustard
• 1/2 teaspoon salt
• 3 hard-cooked eggs, coarsely chopped
• Lettuce leaves (optional)
• Celery leaves (optional)
• Pimiento strips (optional) – I definitely recommend! Gives the salad a great pop of color and flavor!


• In a covered saucepan, cook hash brown potatoes in boiling water for 6 to 8 minutes or until tender; drain well.
• In a large bowl, combine potatoes and celery. Set aside.
• In a small bowl, combine sour cream dip, mayonnaise, sugar, vinegar, mustard, and salt.
• Add mayonnaise mixture to potato mixture; toss lightly to coat.
• Gently fold in hard-cooked eggs.
• Cover and refrigerate 4 to 24 hours.
• Before serving, garnish with lettuce leaves, celery leaves, and/or pimiento strips, if desired.
• Makes 20 servings.

Nutrition information

Per Serving: cal. 85, total fat 4 g, cholesterol 33 mg, saturated fat 1 g, carbs. 9 g, fiber 1 g, protein 2g, sodium 159 mg.

Have a safe and fun July 4th. Try and make a few of those recipes a little healthier, and get your family and friends up and moving after the picnic! Most of all… if you see a veteran or current service member, please remember to thank them for their service.


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