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The making of 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 deliciouslow-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 calorie 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.
Low-Fat Potato Salad
6 medium red potatoes (about 2 pounds) or use an assortment of colors for added interest
1/4 cup chopped green onions
1/3 cup diced celery
1 (2 ounce) jar diced pimiento, drained
1/4 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)
1/4 cup plain low-fat yogurt, regular or greek
1/4 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
No Steps Found !
LindySez:The last time I made this, I didn’t have either yogurt or sour cream so I used 1/3 cup of the mayonnaise along with 1/4 cup 2% buttermilk. It was a great substitution.