Best 10 Minute Low Fat Potato Salad Recipes

LOW-FAT POTATO SALAD

Low-Fat Potato Salad image

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.

Provided by LUv 2 BaKE

Categories Potato

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 14

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 pickle, 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

Steps:

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.

Nutrition Facts : Calories 279.6, Fat 9.9, SaturatedFat 1.1, Cholesterol 5.6, Sodium 1388.2, Carbohydrate 39.8, Fiber 7.5, Sugar 6.3, Protein 10.5

SKINNY CLASSIC POTATO SALAD

Skinny Classic Potato Salad image

53% fewer calories • 74% less fat • 75% less sat fat than the original recipe. Feel good about passing this slimmed salad at picnics and potlucks!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

6 medium red potatoes (2 lb), unpeeled
2 hard-cooked eggs, chopped
2 medium stalks celery, thinly sliced (1 cup)
1 medium onion, chopped (1/2 cup)
3/4 cup reduced-fat mayonnaise
1/2 cup fat-free sour cream
1 tablespoon yellow mustard
1 teaspoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g

WARM POTATO SALAD, LOW FAT

Warm Potato Salad, Low Fat image

Dietitian's tip: A mixture of smooth and whole-grain mustards forms the base for vinaigrette much lighter than traditional mayonnaise dressings. This salad is most flavorful when served warm or at room temperature. Makes 6 "healthy" (read: really small) servings.

Provided by Annacia

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb small potato (red or white new, about 1 1/2 inches in diameter)
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons rice vinegar
2 teaspoons red wine vinegar or 2 teaspoons sherry wine vinegar
2 tablespoons minced shallots
4 teaspoons extra virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley (Italian)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
Drain and let stand until just cool enough to handle.
Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish.
In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.
While whisking, slowly drizzle in the olive oil to make a thick dressing.
Stir in the parsley, salt and pepper.
Pour the dressing over the warm potatoes, mix gently and serve immediately.

HEALTHIER OLD FASHIONED POTATO SALAD

Healthier Old Fashioned Potato Salad image

This is potato salad the old fashioned way - but with more celery, egg whites only (no yolks), fresh seasonings, and low-fat mayonnaise, it's healthier!

Provided by MakeItHealthy

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

5 potatoes
3 eggs
1 ½ cups chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ cup low-fat mayonnaise
1 tablespoon prepared mustard
¼ teaspoon celery seed
1 clove garlic, minced
ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, peel, and chop.
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard yolks and chop whites.
Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 151 calories, Carbohydrate 32.7 g, Fat 0.8 g, Fiber 3.7 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 263.5 mg, Sugar 7.9 g