Best Secret Ingredient Low Fat Potato Salad Recipes

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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

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

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

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

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