This creamy version of a low-fat potato salad is so delicious. Just 6 g of fat and 198 calories, it's made to satisfy those potato salad cravings.
The making of this Easy Creamy Low-Fat Potato Salad
We all love potato salad, right?
But, I'm not so crazy about the extra fat and calories, so I created this delicious low-fat potato salad.
Feed your lips, not your hips; only 198 calories and 6 grams of fat!
This low-fat potato salad works best with a waxy potato, like red bliss, or do as I did and get a bag of colorful potatoes. My bag contained beautiful purple majesty, red bliss, and Yukon gold potatoes. Such a pretty presentation. And with only 198 calories and 6 grams of fat, you can enjoy it without worry about your waistline (or developing thunder thighs) This low-fat potato salad is so easy to put together and delicious you won't miss the fat.
As with any recipe, feel free to add your own touches. Hard-cooked eggs? Sure. Black olives? My sister says that a potato salad is not a potato salad without black olives, but I like to shake things up so I omit them on occasion.
One of the things that really gives this salad a kick is mustard. It really rounds out the flavors, but is not overwhelming, just a nice note in the background. I prefer Dijon, but if you wanted to use plain old yellow, it would work. Because yellow mustard has a sharper bite, use 1 tablespoon instead of 2, and then adjust by taste.
So off to the picnic, in shorts with this potato salad safely in the cooler. Do keep it cold (because of the mayo and other dairy) until you are ready to serve. Don't want to get anyone sick.
Potato salad, of course, goes perfectly with any BBQ or Picnic fare. Try it with The Bestest Most Tenderest Ribs Ever, or a BBQ Chicken Sandwich. Or take it to a tailgate party or picnic along with Grilled Chicken Sandwich with Sun-Dried Tomato Tapenade.
Low-Fat Potato Salad
- 6 medium red potatoes about 2 pounds or use an assortment of colors for added interest
- ¼ cup chopped green onions
- ⅓ cup diced celery
- 1 2 ounce jar diced pimiento, drained
- ¼ cup reduced-fat mayonnaise I only use Best Foods when it comes to low-fat mayo, all the others I find to be way too thin
- ¼ cup plain low-fat yogurt regular or greek
- ¼ cup low-fat sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- Fresh chopped parsley optional
- Salt and freshly ground pepper to taste
- Cut the potatoes in ½ inch pieces; place in a medium saucepan; cover with water and bring to a boil. Reduce heat and simmer for 5 - 10 minutes or until tender. Drain and cool. Combine the potato, onion, celery, and pimento into a bowl and toss gently. Combine the mayonnaise, yogurt, sour cream, mustard, and vinegar. Mix well; then add to the potato mixture, tossing gently to combine. Season with salt and pepper.
- LindySez: The last time I made this, I didn't have either yogurt or sour cream so I used ⅓ cup of the mayonnaise along with ¼ cup 2% buttermilk. It was a great substitution.