LOW FAT ROASTED SWEET POTATO SALAD
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
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 NOT POTATO SALAD!
Provided by Cooking Channel
Time 3h35m
Yield 10 servings
Number Of Ingredients 15
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!
LOW-FAT POTATO SALAD
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
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
WARM POTATO SALAD, LOW FAT
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
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
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
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
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
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.
ALL-AMERICAN LOADED BAKED POTATO SALAD
This is a great twist on two all-American favorites--the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!
Provided by spicejenmom
Categories Salad
Potato Salad Recipes
Creamy Potato Salad Recipes
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
- Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 35 g, Cholesterol 56.6 mg, Fat 27.1 g, Fiber 3.7 g, Protein 13.2 g, SaturatedFat 11 g, Sodium 1162.3 mg, Sugar 6.9 g
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
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