Best I Cant Believe Its Low Fat Creamy Potato Salad Recipes

"I CAN'T BELIEVE IT'S LOW FAT" CREAMY POTATO SALAD

Steps:

• Cut potatoes into 1/2" pieces; place in medium saucepan.
• Add water to cover.
• Bring to a boil; cover, reduce heat, and simmer 15-20 minutes or until tender.
• Drain and cool.
• Combine potato, chopped green onion, and pimemto in a large bowl; toss gently.
• Combine mayonnaise and next 9 ingredients; stir well.
• Add to potato mixture, tossing gently to coat.
• Cover and chill.

I CAN'T BELIEVE IT'S NOT POTATO SALAD

Steps:

• 1. Place cauliflower in a large microwave safe bowl with 1/3 c. water. Cover and microwave until soft, 6-8 minutes. drain excess water.
• 2. Put 2 cups of the cauliflower in a blender of food processor (set aside the rest). To the blender, add mayo, sour cream, Dijonnaise,dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree is not completely smooth. Set aside. To the bowl with remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.
• 3. Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmmm!

I CAN'T BELIEVE IT'S NOT POTATO SALAD!

Steps:

• Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
• Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
• To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
• Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!

SECRET INGREDIENT LOW FAT POTATO SALAD!

Steps:

• Peel the potatoes if needed & cut into 1" dice. Boil until just tender - not TOO soft! Drain the potatoes in a colander and set on one side too cool.
• Meanwhile, mix together the low fat mayonnaise, low fat creme fraiche OR low fat sour cream & Maggi seasoning. Add the black pepper to taste.
• Add the mayonnaise mixture to the potatoes and mix well but try not to break the potatoes up. Add the cornichons, ham & spring onions to the potato salad - mix through gently.
• Taste and add more Maggi seasoning or black pepper if required.
• Put into an attractive bowl and sprinkle more spring onions on as a garnish or parsley. I also like to sprinkle on smoked paprika as a garnish topping too.
• Optional:.
• Instead of the ham, use crisply fried bacon. Great with egg - egg & bacon potato salad! Instead of the spring onions, use diced red onions.
• I have also added diced left over chicken & chopped apple to this mixture.
• I have given the option of using more or less mayonnaise mixture for personal taste; some people like it very creamy & others like it not so creamy!
• Maggi seasoning is quite salty, so use 1 tablespoon to start with, adding more if needed - teaspoon by teaspoon!

SKINNY CLASSIC POTATO SALAD

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.

LOW-FAT POTATO SALAD

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.

HG'S I CAN'T BELIEVE IT'S NOT POTATO SALAD - WW POINTS = 1

Steps:

• Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes (until cauliflower is soft).
• Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside.
• Once cool enough to handle, drain any excess water from the cooked cauliflower. Lightly mash just 2 cups of the cauliflower, and then place in a blender. Add creamer and puree or pulse until blended. (Don't worry if it isn't completely smooth.)
• Pour mayo mixture into the blender and mix until blended and creamy.
• Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes.
• Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them inches
• Chill for several hours. If you like, sprinkle with paprika just before serving.
• P.S. This stuff tastes EVEN BETTER the day after it's prepared! MAKES 10 SERVINGS.