Lowfatroastedsweetpotatosalad Recipes

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

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

Ingredients

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

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

Ingredients

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 :

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

Ingredients

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

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