HEALTHIER POTATO SALAD
Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds
Provided by Angela Nilsen
Categories Buffet, Lunch, Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
- While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
- Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don't break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold - but the flavour is best if not served straight from the fridge.
Nutrition Facts : Calories 215 calories, Fat 12.1 grams fat, SaturatedFat 2.7 grams saturated fat, Carbohydrate 21.9 grams carbohydrates, Sugar 4.5 grams sugar, Fiber 2 grams fiber, Protein 4.5 grams protein, Sodium 0.5 milligram of sodium
SKINNY CLASSIC POTATO SALAD
53% fewer calories • 74% less fat • 75% less sat fat than the original recipe. Feel good about passing this slimmed salad at picnics and potlucks!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g
LOW FAT SPINACH DIP POTATO SALAD
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
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.
DELICIOUS LOW-FAT SPINACH DIP
Need a low-fat dip to serve at your next gathering? Try this delicious low-fat spinach dip. Serve it with fresh veggies, bread, or baked pita chips.
Provided by Fiona Haynes
Categories Appetizer
Time 1h15m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Place wilted spinach in a colander and remove excess water by either pressing a wooden spoon against the spinach or placing spinach in a towel and squeezing until dry. Chop finely and place in a medium bowl.
- In a separate small bowl, add yogurt and cream cheese and stir, mixing together until smooth. Add this mixture to the spinach. Stir in the remaining ingredients and blend thoroughly.
- Refrigerate until ready to serve.
- Enjoy.
Nutrition Facts : Calories 89 kcal, Carbohydrate 5 g, Cholesterol 18 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 152 mg, Sugar 3 g, Fat 6 g, ServingSize 2 cups (8 servings), UnsaturatedFat 0 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.
Nutrition Facts :
HEALTHY SPINACH DIP
I needed something healthy and low in fat to take to a get-together, so I experimented and came up with this dip. It's packed full of flavor and color. Served with assorted veggies, bread or crackers, it's always a hit. People ask for the recipe every time. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 cup.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 7 ingredients; stir in spinach. Cover and refrigerate at least 1 hour before serving. Serve with vegetables.
Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 499mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
LOW FAT POTATO SALAD
This recipe is a healthier version of potato salad. It is delicious and creamy. It has a taste of the old fashioned potato salad.
Provided by drgalentine
Categories Potato
Time 35m
Yield 1/2 cup, 14 serving(s)
Number Of Ingredients 8
Steps:
- Cook Potatoes, let cool.
- Combine with celery and onions.
- Mix together mayonnaise, vinegar, mustard, salt and pepper.
- Pour over potato mixture and combine to coat the vegetables. Refrigerate.
Nutrition Facts : Calories 94.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 2.7, Sodium 386.1, Carbohydrate 20.4, Fiber 2.8, Sugar 3, Protein 2
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