Light Potato Salad Recipes

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LIGHT AND EASY GREEK POTATO SALAD



Light and Easy Greek Potato Salad image

Light, easy, hard to mess up, easily multiplied.

Provided by UAReba

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 13

12 red potatoes
¼ cup chopped green onion
¼ cup olive oil
¼ cup red wine vinegar
1 ½ teaspoons fresh lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon coarse salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ teaspoon dried oregano
¼ teaspoon white sugar
¼ teaspoon dried rosemary, crumbled
1 pinch ground red pepper

Steps:

  • Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
  • Slice potatoes and place into a large salad bowl; toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Serve immediately or chill until serving time.

Nutrition Facts : Calories 105 calories, Carbohydrate 10.4 g, Fat 6.9 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 149.6 mg, Sugar 0.9 g

CLASSIC LIGHT POTATO SALAD



Classic Light Potato Salad image

Make and share this Classic Light Potato Salad recipe from Food.com.

Provided by senseicheryl

Categories     Potato

Time 30m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 12

1 lb small white potatoes
1/4 cup fat free sour cream
1/4 cup low-fat mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon Dijon mustard
2 tablespoons celery, finely chopped
1 hard-boiled egg, peeled and chopped
1 egg white, hard boiled, chopped
salt
fresh ground black pepper
2 tablespoons red onions, finely chopped
3 pinches paprika, for garnish

Steps:

  • Place the potatoes in a large pot of salted water and bring to a boil and cook for 20 to 25 minutes, until the potatoes are tender when pricked with a knife. Drain and cool the potatoes.
  • Meanwhile, in a large mixing bowl, combine the sour cream, mayonnaise, sweet pickle relish, mustard and celery.
  • When the potatoes are cool enough to handle, cut them into small, bite-sized pieces and add them to the bowl. Add the hard boiled egg and egg white and stir to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for 3 days.)
  • Just before serving, stir in the red onion. Transfer the potato salad to a serving bowl and sprinkle the paprika on top.

LIGHT POTATO SALAD RECIPE



Light Potato Salad Recipe image

A nice light summery potato salad recipe. Photo shows the potato salad served with chicken schnitzel.

Provided by ShinyRainbow

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Cook the potatoes in lightly salted water until tender (approx 10-12 minutes). Once cooked, drain the potatoes and slice them into smaller pieces. I prefer quarters.
  • Put the still warm potatoes into a bowl with the chicken stock and stir. The potatoes should soak up some of the stock. Leave to cool a little.
  • Trim the bases from the spring onions and remove any dry or unsightly tips. Finely chop.
  • When the potatoes are still warm but no longer hot add the spring onions, mayonnaise, crème fraîche, parsley and a little seasoning. Gently mix to combine.
  • You're done! Best served at room temperature, but can be made in advance and refrigerated.

LIGHT SUMMER POTATO SALAD - LEICHTER KARTOFFELSALAT



Light Summer Potato Salad - Leichter Kartoffelsalat image

Years ago, my German step-Grandmother gave me a book of German cooking. This is from that book, which was published in 1969. "Light" in this case has managed to hold up for 40 odd years. I changed the original recipe to include veggie stock instead of chicken, and added some fresh chives to the finished salad for a little extra colour. Update: After making it for the first time, I found there was far too much salt put in at a time when there is no going back...so I adjusted that down. Also adjusted down the amount of olive oil (orig called for 1/3 cup), and added some additional directions regarding the potatoes.

Provided by magpie diner

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

6 medium potatoes (boiling potatoes, waxy like yukons or red)
1 medium onion, finely diced
2/3 cup vegetable stock
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons mustard (ideally Dusseldorf style or hot)
1/2-1 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 -2 tablespoon fresh chives, chopped

Steps:

  • Prepare the potatoes by scrubbing them clean, but not peeling. Bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them. Boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife. (about 20 minutes). You don't want to overcook them or you won't be able to slice them. TEST - take out your largest potato and cut it in half lengthwise, check for doneness.
  • Drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go). Cut each in half lengthwise and then into 1/4 inch slices. Set the slices aside in a bowl and cover tightly. There will be a small amount of carry-over cooking here.
  • In a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper. Bring to a boil, stirring occassionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove from the heat and stir in the olive oil and lemon juice.
  • Pour the sauce over the potato slices. Coat evenly by turning with a spatula. Let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.

LIGHT POTATO SALAD



Light Potato Salad image

I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than blanketed in mayonnaise.

Provided by Nigella Lawson

Categories     salads and dressings

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 7

Salt
5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes
6 scallions, thinly sliced into rings
2 tablespoons garlic-infused oil
10 slices ( 1/2 pound) bacon
2 tablespoons yellow mustard seeds
1/4 cup good-quality white wine vinegar

Steps:

  • Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.
  • Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.
  • Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.
  • Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 1 gram, TransFat 0 grams

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