Low-Fat Potato Salad Recipe #136490
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.
by LUv 2 BaKE
½ day | 25 min prep
SERVES 8
- 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
- Peel warm potatoes; cut into cubes.
- Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.
- After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.
- In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.
- Pour dressing over salad; toss; stir in egg whites.
- Cover salad and refrigerate at least 4 hours or overnight.
- Before serving, if desired, sprinkle with paprika.
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5 stars