Best Low Fat Potato Salad Recipes

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LOW FAT POTATO SALAD



Low Fat Potato Salad image

Relate Jesse and Anne Foust from Bluefield, West Virginia, "We like to make this chunky salad the day before to let the flavors mellow."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 12

2 pounds red potatoes, cubed
1/2 cup Italian salad dressing
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup thinly sliced radishes
1/4 cup minced fresh parsley
1 teaspoon salt, optional
1/2 teaspoon pepper
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sugar

Steps:

  • Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine the mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts :

EASY LOW FAT POTATO SALAD



Easy Low Fat Potato Salad image

Low-fat Potato Salad comes from Paula Pelis, Rocky Point, New York. "Everyone likes this crunchy, refreshing salad," Paula says.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1-1/2 pounds small salad potatoes
3/4 cups plain nonfat yogurt
3 tablespoons white wine vinegar
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
2 teaspoons minced fresh tarragon
1/2 medium onion, chopped
1 celery rib, chopped
1 small carrot, coarsely shredded

Steps:

  • Cook potatoes until tender but firm; cool and slice. In a large bowl, combine remaining ingredients. Add potatoes and stir until well coated. Chill for several hours.

Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 19mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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

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

10 MINUTE LOW-FAT POTATO SALAD



10 Minute Low-Fat Potato Salad image

Potato salad from scratch in just 10 minutes, and it's low fat too. I love the creamy taste of the dressing, and the olives compliment the mustards. This can easily be double to accommodate a larger family, however it would take about 5 minutes longer to prepare.

Provided by Random Rachel

Categories     < 15 Mins

Time 10m

Yield 3 serving(s)

Number Of Ingredients 7

4 potatoes (kiwi sized)
1/2 cup plain fat-free yogurt
1 tablespoon salad dressing (or mayo)
1 tablespoon Dijon mustard
1 tablespoon spicy mustard
1 pickle (or 1/4 cup relish)
1/4 cup sliced green olives (with pimentos)

Steps:

  • Wash, dry, and stab potatoes. Place on a microwave safe plate and nuke for 6 min 40 sec. (If you double the recipe, increase the time to 11 min 20 sec.).
  • Meanwhile, stir the yogurt and mayo together in your serving bowl, add the mustards and set aside.
  • Dice the pickle, add it and the olives to the dressing mix.
  • When the potatoes are done, slit each into quarters, and rinse in a strainer under cold water until cool enough to handle. Chop them into bite sized pieces, and rinse again until they are cooled completely.
  • Toss the potatoes in the dressing and -tada- you have fresh potato salad in under 10 minutes.

Nutrition Facts : Calories 275.5, Fat 3, SaturatedFat 0.5, Cholesterol 3.9, Sodium 565, Carbohydrate 55.1, Fiber 7.2, Sugar 6.3, Protein 9

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

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.

LOW-FAT POTATO SALAD WITHOUT MAYONNAISE



Low-Fat Potato Salad Without Mayonnaise image

This is a lovely crunchy and refreshing salad that tastes wonderful without using any mayonnaise.If you cant get all the herbs listed,just parsley would be fine. Its so delicious, you wont believe that it can be so healthy! I'm sure you'll like it!

Provided by Nabiha

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs small salad potatoes
3/4 cup plain fat-free yogurt
3 tablespoons white wine vinegar
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
2 teaspoons minced fresh tarragon
1/2 medium onion, chopped
1 celery rib, chopped
1 small carrot, coarsely shredded

Steps:

  • Cook potatoes until tender but firm; cool and slice.
  • In a large bowl, combine remaining ingredients.
  • Add potatoes and stir until well coated.
  • Chill for several hours.
  • Serve!

RED POTATO SALAD, LOW-FAT



Red Potato Salad, low-fat image

Make and share this Red Potato Salad, low-fat recipe from Food.com.

Provided by wildheart

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs small red potatoes, steamed and halved
2 stalks celery, finely diced
1 medium red onion, diced
1/4 cup vinegar
1/4 cup fat-free mayonnaise
1/2 cup fat free sour cream
1/4 cup parsley, chopped
1/2 teaspoon celery salt
1 dash pepper

Steps:

  • Place the potatoes, celery, and onion in a pretty bowl.
  • Mix the remaining ingredients.
  • Stir in gently.
  • Chill for a minimum of 2 hours before serving.

LOW FAT ROASTED SWEET POTATO SALAD



Low Fat Roasted Sweet Potato Salad image

A light potato salad that I serve when I want to WOW people. This is served warm or at room temperature. I got this recipe from my sister.

Provided by Fairy Godmother

Categories     Summer

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb red potatoes
1 lb sweet potato
4 teaspoons olive oil
1 large onion
6 tablespoons low-fat mayonnaise
3 tablespoons cilantro
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/8 teaspoon cayenne

Steps:

  • Cut potatoes into 1 1/2" cubes.
  • Toss in 2 t of oil.
  • Bake at 425 for 40 minutes.
  • Meanwhile heat 2 t oil in frypan and saute onions slowly till tender about 12 minutes.
  • Add potatoes and onions to a large pretty bowl.
  • Mix dressing together and toss over the potatoes.
  • 1/2c of salad 142 calories 3g fat.

Nutrition Facts : Calories 118.2, Fat 2.4, SaturatedFat 0.3, Sodium 181, Carbohydrate 22.5, Fiber 3, Sugar 3.8, Protein 2.2

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



Make and share this "I Can't Believe It's Low Fat" Creamy Potato Salad recipe from Food.com.

Provided by Carrie Ann

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

6 medium round red potatoes
1/4 chopped green onion
1 (2 ounce) jar diced pimentos, drained
1/2 cup fat-free mayonnaise
1/4 cup plain low-fat yogurt
1/4 cup low-fat sour cream
1 tablespoon sugar
2 tablespoons prepared mustard
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery seed
1/2 clove garlic, minced

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.

Nutrition Facts : Calories 152.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 5, Sodium 326.7, Carbohydrate 30.7, Fiber 3.3, Sugar 5.1, Protein 4

ZESTY LOW-FAT POTATO SALAD



Zesty Low-Fat Potato Salad image

I adjusted the original recipe for this cold, creamy salad to better suit my tastes. The cilantro comes through nicely...while green chilies and chili powder add a little kick and a hint of color. -Raquel Haggard of Edmond, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 pound red potatoes, cubed
3/4 cup fat-free mayonnaise
1/3 cup reduced-fat sour cream
1/3 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
3 green onions, finely chopped
1 tablespoon lemon juice
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
Dash garlic powder

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or just until tender. Drain and rinse with cold water. , In a small bowl, combine the remaining ingredients. Place potatoes in a large bowl. Add dressing and toss to coat. Cover and refrigerate for 2 hours or until chilled.

Nutrition Facts : Calories 162 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 693mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

LOW FAT SPINACH DIP POTATO SALAD



Low Fat Spinach Dip Potato Salad image

I came up with this recipe when I was asked to review a brand of Greek yogurt for my Weekend Carnivore (http://weekendcarnivore.com) cooking blog. I figured that I enjoy both spinach dip and potato salad. So, why not combine the two? Cooking time doesn't include the chilling time since it is up to you how long you chill it.

Provided by Sarah_Jayne

Categories     Spinach

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

15 1/2 ounces tiny new potatoes, skin on
3 1/2 ounces frozen spinach
2 1/2 ounces fat-free mayonnaise
3 ounces low-fat Greek yogurt
2 tablespoons dried onion flakes
1/2 teaspoon vegetable stock powder
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
salt & freshly ground black pepper, to season

Steps:

  • Cook the baby new potatoes and let them cool slightly. I do this by steaming them for 30 minutes in my electric steamer but you could boil them too.
  • While the potatoes cook and cool, defrost the frozen spinach and squeeze out all the excess liquid.
  • In a large bowl, combine the rest of the ingredients and stir really well to fully combine. Use a good amount of seasoning since there is a lot of moisture going into this recipe. However, judge how much salt you need based on how salty your bullion powder is because it can be rather salty.
  • Stir the spinach into the bowl just to combine with the mayo and yoghurt mixture.
  • Cut the baby potatoes in half width wise and fold into the spinach mixture.
  • Cover and cool in the fridge for at least an hour to allow the flavours to develop.
  • Take out of the fridge, give a good stir and serve.

SECRET INGREDIENT LOW FAT POTATO SALAD!



Secret Ingredient Low Fat Potato Salad! image

I am ALWAYS asked what is in this family favourite Potato Salad - it's a very common but secret ingredient which just makes it so tasty! I am about to tell the secret now....it's liquid Maggi Seasoning! I also like to add diced cornichons, small dill pickles or gherkins as we call them in England, and diced ham as well! This recipe is also low-fat making it a guilt free accompaniment for all your Barbeques & Family gatherings! I have added some optional additions at the end - which makes it a very adaptable potato salad recipe.

Provided by French Tart

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs peeled potatoes
2 -3 tablespoons low-fat mayonnaise
2 -3 tablespoons low-fat creme fraiche
4 ounces finely diced cornichons
4 ounces finely diced ham
6 finely chopped spring onions, Scallions
1 -2 tablespoon liquid maggi seasoning
fresh ground black pepper
2 hard-boiled eggs, diced (optional)
4 ounces crisply fried cooked bacon, crumbled (optional)
1 red onion, peeled & finely diced (optional)
1 teaspoon smoked paprika (optional)

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!

Nutrition Facts : Calories 226.9, Fat 1.9, SaturatedFat 0.6, Cholesterol 14.8, Sodium 790.2, Carbohydrate 42, Fiber 5.9, Sugar 2.6, Protein 11.4

NYTE'S LOW-FAT SALAD/POTATO SALAD DRESSING



Nyte's Low-Fat Salad/Potato Salad Dressing image

After several comments on the dressing used on my Recipe #259430, I decided to post the dressing separately.

Provided by Nyteglori

Categories     Salad Dressings

Time 2m

Yield 2-4 serving(s)

Number Of Ingredients 6

3 tablespoons low-fat sour cream
2 tablespoons low fat cottage cheese
1 tablespoon parsley, chopped
3 drops Tabasco sauce
3 drops lemon juice
salt and pepper

Steps:

  • Blend sour cream, cottage cheese, Tabasco, lemon juice until smooth.
  • Add parsley, salt and pepper and blend a few seconds longer.

Nutrition Facts : Calories 43.6, Fat 3, SaturatedFat 1.9, Cholesterol 9.9, Sodium 70.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 2.6

LOW FAT POTATO SALAD



LOW FAT POTATO SALAD image

Categories     Salad     Potato     Side     Healthy

Number Of Ingredients 8

600g waxy potatoes (Dutch creams, pink eyes)
250ml plain low-fat yoghurt
1 Tbsp vegetable oil
tsp cumin seeds
tsp yellow mustard seeds
tsp, extra, of yellow mustard seeds
salt and pepper
4 spring onions, sliced finely

Steps:

  • Peel the potatoes, cut in half if large, and boil until tender. Do not overcook. Cut into 2cm dice. Put the yoghurt in a bowl and beat with a fork until creamy. Heat the oil in a small frypan and when hot pop in the cumin seeds. They will sizzle immediately. Add the mustard seeds - the will start to pop in a few seconds. Immediatel add the oil and spices to the yoghurt. Add salt and pepper and three of the sping onions. Stir and add the potato cubes. Mix gently. Dry roast the extra yellow mustard seeds until they start to pop. Scatter over the salad, and scatter the remaining spring onion.

LOW-FAT POTATO SALAD



Low-Fat Potato Salad image

Number Of Ingredients 9

4 cups (2 pounds) cubed peeled cooked potatoes
1 cup sliced celery
1/2 cup cooked radish
1/4 cup , sliced green onion
3/4 cup low-fat plain yogurt
2 tablespoons light mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • 1. In large bowl, combine potatoes, celery, radishes and onions toss lightly.2. In small bowl, combine yogurt, mayonnaise, mustard, salt and pepper blend well. Add to potato mixture mix gently. Cover refrigerate at least 1 hour to blend flavors.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 70 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 2 mg 1% * Sodium: 150 mg 6% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 15% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1 Starch or 1 CarbohydrateSee Cook's Note: Potato Salad Types

Nutrition Facts : Nutritional Facts Serves

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