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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (259g) Recipe makes 8 servings |
||
| Calories 218 | ||
| Calories from Fat 57 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 382mg | 15% | |
| Potassium 849mg | 24% | |
| Total Carbohydrate 35.0g | 11% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 5.7g | ||
| Protein 6.5g | 12% | |
Low-Fat Potato Salad
By: LUv 2 BaKE
Sep 6, 2005
This is a deliciously creamy yet low-fat potato salad. The french dressing plus the mayo and yogurt adds some tang and colour to the salad. I have never felt the need to add any salt to this recipe. Plan ahead, this salad needs 2x4 hours chill time. NOTE: If you choose to use the whole eggs instead of egg whites the fat content of this salad will increase. It is also nice to use the 3 or 4 egg whites and then use one sliced whole egg as a decorative topping.
SERVES 8
Ingredients
- 6-8 medium potatoes, unpeeled, cooked and cooled slightly
- 1/4 cup low-fat French dressing (the bottled kind)
- 1 cup celery, chopped
- 1/2 cup dill pickles, chopped
- 1/2 cup red pepper, chopped
- 1/4 cup green onion, finely chopped
- 1/2 cup radish, thinly sliced
- 1/2 cup light mayonnaise
- 1/2 cup plain fat-free yogurt
- 1 tablespoon prepared mustard
- 2 teaspoons lemon juice
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon fresh ground pepper
- 4 hard-cooked egg white or 3 whole hardboiled egg
Directions
1
Peel warm potatoes; cut into cubes.2
Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.3
After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.4
In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.5
Pour dressing over salad; toss; stir in egg whites.6
Cover salad and refrigerate at least 4 hours or overnight.7
Before serving, if desired, sprinkle with paprika.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Refrigerator
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: veggietale
On Jul 5, 2008
Tried this for my sister-in- law and her husband who has just had his 2nd heart attack. They were here over the 4th of July and I wanted a good tasting low fat salad to serve and this more than made the meal a success. It is full of flavor and the taste is unbeatable, GREAT!!!
From: MomLuvs6
On Jul 5, 2008
This was outstanding, doubled the recipe and have a 1/4 of it left. Everybody raved about this potato salad. Thank you, will be making this again. Nice having a different potato salad recipe. Made for ZWT 4--Family Pick
From: *Parsley*
On Jun 21, 2008
Mmmmm..... great stuff! It's very colorful and has a nice tangy taste. A spiffed-up version of the classic potato salad. For bacon-lovers, I think crumbled bacon would taste great in this salad, but it's great just as is. Thanx for posting!
From: katia
On Jun 23, 2006
Great salad! I loved potato salads. I added more radishes, less mayo and more yogurt. And I also sprinkle as mentioned paprika on top. Great recipe! Thanks!
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