Potato salad with egg, made with light mayonnaise: Calories, Macros, 22 Vitamins & 11 Minerals (USDA Per 100g)
A lighter take on the classic, this potato salad combines tender potatoes, hard-boiled eggs, and a creamy dressing made with light mayonnaise. --- RECIPE --- Servings: 6-8 Prep Time: 20 minutes Ingredients: - 2 lbs Russet or Yukon Gold potatoes, peeled and diced - 4 hard-boiled eggs, chopped - 1 cup light mayonnaise - 1/4 cup finely chopped celery - 1/4 cup finely chopped red onion - 2 tbsp white vinegar - 1 tsp sugar - 1 tsp salt - 1/2 tsp black pepper - Paprika for garnish (optional) Instructions: 1. Place diced potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10-15 minutes until fork-tender. Drain well and let cool slightly. 2. In a large bowl, whisk together light mayonnaise, celery, red onion, vinegar, sugar, salt, and pepper. 3. Gently fold in the cooled potatoes and chopped hard-boiled eggs. 4. Cover and refrigerate for at least 1 hour to allow flavors to meld. Garnish with paprika before serving.
Per 100g reference serving, Potato salad with egg, made with light mayonnaise provides 111 kcal of energy, 2.72g protein (10% of calories), 15.1g total carbohydrates (54% of calories, including 1.3g dietary fiber and 1.68g sugars), and 4.46g total fat (36% of calories).
Vitamins Profile in Potato salad with egg, made with light mayonnaise (Per 100g)
Track how Potato salad with egg, made with light mayonnaise contributes to your daily fat-soluble (Vitamins A, D, E, K), water-soluble B-complex, Vitamin C, Choline, and carotenoid antioxidant targets in Wise Eating: AI Food Tracker.
| Vitamin / Bioactive | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Vitamin C (Ascorbic Acid) | 5 mg | 5.6% DV |
| Vitamin D (D2 + D3) | 0.3 µg | 1.5% DV |
| Vitamin B12 (Cobalamin) | 0.13 µg | 5.4% DV |
| Vitamin A (RAE) | 20 µg | 2.2% DV |
| Vitamin E (Alpha-Tocopherol) | 0.45 mg | 3% DV |
| Vitamin K (Phylloquinone) | 10.9 µg | 9.1% DV |
| Vitamin B1 (Thiamin) | 0.076 mg | 6.3% DV |
| Vitamin B2 (Riboflavin) | 0.075 mg | 5.8% DV |
| Vitamin B3 (Niacin) | 0.881 mg | 5.5% DV |
| Vitamin B6 (Pyridoxine) | 0.193 mg | 11.4% DV |
| Total Folate (Vitamin B9) | 13 µg | 3.2% DV |
| Folate (Dietary Folate Equivalents) | 13 µg | 3.2% DV |
| Natural Food Folate | 13 µg | 3.2% DV |
| Choline | 44.7 mg | 8.1% DV |
| Preformed Retinol | 18 µg | 2% DV |
| Beta-Carotene | 21 µg | 0.6% DV |
| Alpha-Carotene | 2 µg | 0.2% DV |
| Beta-Cryptoxanthin | 5 µg | 0.8% DV |
| Lutein + Zeaxanthin | 64 µg | 0.6% DV |
Minerals & Electrolytes in Potato salad with egg, made with light mayonnaise (Per 100g)
Electrolyte ratios (potassium-to-sodium, calcium-to-magnesium) and trace minerals (iron, zinc, selenium, copper, manganese) determine cellular hydration, oxygen transport, and thyroid function.
| Mineral / Electrolyte | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Iron (Fe) | 0.39 mg | 2.2% DV |
| Calcium (Ca) | 15 mg | 1.2% DV |
| Magnesium (Mg) | 16 mg | 3.8% DV |
| Potassium (K) | 244 mg | 5.2% DV |
| Zinc (Zn) | 0.32 mg | 2.9% DV |
| Selenium (Se) | 4.6 µg | 8.4% DV |
| Phosphorus (P) | 51 mg | 4.1% DV |
| Copper (Cu) | 0.115 mg | 12.8% DV |
| Sodium (Na) | 205 mg | 8.9% DV |
Fatty Acids, Omega-3s & Sterols (Per 100g)
| Lipid / Fatty Acid | Amount per 100g | % Reference Target |
|---|---|---|
| Omega-3 DHA (Docosahexaenoic Acid) | 0.005 g | 1% DV |
| Omega-3 EPA (Eicosapentaenoic Acid) | 0.001 g | 0.2% DV |
| Omega-3 ALA (Alpha-Linolenic Acid) | 0.234 g | 14.6% DV |
| Linoleic Acid (Omega-6 PUFA) | 1.76 g | 12.6% DV |
| Monounsaturated Fat (MUFA) | 1.21 g | 4% DV |
| Polyunsaturated Fat (PUFA) | 2.02 g | 10.1% DV |
| Saturated Fat (SFA) | 0.885 g | 4.4% DV |
| Dietary Cholesterol | 46 mg | 15.3% DV |
Essential Amino Acids & BCAAs (Per 100g)
| Amino Acid | Amount per 100g | % Daily Reference |
|---|---|---|
| Trace / Not significant per 100g serving | ||
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Frequently Asked Questions
100 grams of Potato salad with egg, made with light mayonnaise contains 111 calories (kcal), 2.72g of protein, 15.1g of carbohydrates (1.3g fiber, 1.68g total sugars), and 4.46g of total fat according to the USDA Standard Reference dataset in Wise Eating.
Potato salad with egg, made with light mayonnaise has an estimated food pH of 5.5 and a Potential Renal Acid Load (PRAL) score of -2.52 mEq/100g, classifying it as Alkaline-Forming (Negative PRAL).
Allergen tags for Potato salad with egg, made with light mayonnaise: Eggs, Soybeans, Mustard. In Wise Eating's WHO-aligned pediatric feeding database, the minimum age guideline is 8+ months with age-appropriate preparation.
Download Wise Eating: AI Food Tracker (App Store ID 6751406823) to log Potato salad with egg, made with light mayonnaise by voice, barcode, photo, or search, and automatically calculate your daily 22 vitamins, 11 minerals, amino acids, and omega-3 fatty acids.