Low Fat Potato Salad

Potato salad is wonderful summer treat that always tastes great during an evening barbeque or at a friend's house for a potluck in the summertime. It is really an American tradition and the salad is often expected at gatherings throughout the entire summer. There are so many different recipes that are fantastic, but it is hard to find a potato salad recipe that is low in fat, that isn’t filled with a lot of mayonnaise and that still tastes great.

Mayonnaise is wonderful and adds great flavor to many different recipes. However, there are two problems with using a lot of mayonnaise in a recipe. There is a lot of fat in mayonnaise and if the potato salad is left out in the sun for too long, it can be quite harmful to your guests. Using recipes without a lot of mayonnaise is both good for your waistline and your overall health.

Here is a recipe for a potato salad where there is virtually very little fat and the mayonnaise has been eliminated as an ingredient. It has a lot of crunch, great color, and the flavor is wonderful. Your guests won’t miss the fat at all.

Ingredients:

• 8 red potatoes
• 1/2 bunch of green onions
• 4 stalks of celery
• ½ of red onion
• 5 hardboiled eggs
• 2 small containers of fat free sour cream
• 1 package of Good Season's Italian dressing
• 5 TBS of vinegar
• 4 TBS of olive oil
• 1 tablespoon of Dijon mustard (optional)
• Salt and Pepper to taste

Directions:

1. Hard boil five eggs and let them cool.
2. Preheat oven to 350 degrees.
3. Meanwhile, wash 8 red potatoes and slice each one into very thin pieces. Leave the red skin on the potatoes (it adds great color to the salad). Place the potatoes in a 13 x 9 inch pan. Drizzle with olive oil. Add salt and pepper to the pan. Place the potatoes in the oven for 40 minutes.
4. Meanwhile, peel the eggs, rinse and then chop them into small pieces and put them in a large bowl. Dice 1/2 a bunch of green onions and discard the ends. Dice the stalks of celery and the red onion and place the green onions, celery and red onion into the large bowl with the eggs.
5. When the potatoes are done, let them cool for 10 minutes and then drizzle them with the vinegar. The potatoes will be brown on the bottom side. Scrape them off the pan and spoon the potato mixture into the large bowl and mix with the vegetables and eggs.
6. In separate bowl, mix the fat free sour cream, Italian dressing package, and the Dijon mustard. Then add the mixture to the large bowl. Mix and add salt and pepper to taste.
7. Let the potato salad cool for at least one hour before serving. Enjoy!

Print Article

Email Article

View All Articles

How to subscribe to feeds