MASHED POTATOES - SLIMMED
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 (1 cup) servings
Number Of Ingredients 6
Steps:
- In a large saucepan, cover the potatoes with cold water and add 1 teaspoon of the salt. Bring to a boil over high heat, then lower the heat to maintain a simmer. Cook until fork tender, about 30 to 60 minutes depending upon the size of the potatoes.
- Drain the potatoes and return them to the pan. Swirl the pan over medium heat until the skins are dry, about 1 minute. Halve the potatoes crosswise. Put the halves in a ricer cut-side down, and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.) Immediately stir the butter into the warm potatoes, then add the buttermilk and combine well.
- Meanwhile, heat the milk in a small saucepan until steaming but not boiling. Slowly stir the milk into the potato mixture. Season with the remaining 1 teaspoon of salt and pepper, to taste. Transfer to a serving bowl, or keep warm in a covered bowl set over a pot of simmering water.
- For Garlic Mashed Potatoes: Preheat the oven to 375 degrees F. Slice the top off of 2 garlic heads, put in a small baking dish, and drizzle with olive oil. Cover with foil and roast until the cloves are very soft and tan, about 1 hour. When cool enough to handle, squeeze the garlic heads to pop out the cloves. Smash the cloves with a knife or put through the ricer, and add to the mashed potatoes.
Nutrition Facts : Calories 228 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 18 milligrams, Sodium 1000 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 6 grams, Sugar 3 grams
SLIMMED-DOWN POTATO SALAD
Enjoy this no mayo potato salad with all the classic ingredients, from red potatoes to chopped hard-boiled eggs, celery, green onions, red bell peppers, and dill pickles. The low-calorie secret is the tasty silken tofu dressing. Chill from 4 to 24 hours to let flavors mingle.
Provided by Joanna
Categories No Mayo Potato Salad
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes in a Dutch oven and fill with enough water to cover. Bring to a boil; reduce heat to medium-low. Cover and simmer until potatoes are tender, and a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. Peel, cut into cubes, and place in a large bowl.
- To make the dressing, combine the tofu, lemon juice, mustard, garlic, and 1 teaspoon of salt in the bowl of a food processor. Blend until smooth. With the processor running, add the olive oil in a thin, steady stream, blending just until mixture thickens. Set aside.
- Combine the celery, red bell pepper, eggs, green onions, and pickles in the bowl with the potatoes. Pour the dressing over the potato mixture, and toss lightly to evenly coat all ingredients. Season to taste with salt and pepper. Cover and chill at least 4 hours.
- Just before serving, toss the salad with milk, 1 tablespoon at a time, to reach the desired consistency.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 34 g, Cholesterol 52.2 mg, Fat 8.1 g, Fiber 4.7 g, Protein 9.6 g, SaturatedFat 1.6 g, Sodium 482.8 mg, Sugar 3.2 g
SLIMMED-DOWN POTATO SALAD
Enjoy this no mayo potato salad with all the classic ingredients, from red potatoes to chopped hard-boiled eggs, celery, green onions, red bell peppers, and dill pickles. The low-calorie secret is the tasty silken tofu dressing. Chill from 4 to 24 hours to let flavors mingle.
Provided by Joanna
Categories No Mayo Potato Salad
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes in a Dutch oven and fill with enough water to cover. Bring to a boil; reduce heat to medium-low. Cover and simmer until potatoes are tender, and a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. Peel, cut into cubes, and place in a large bowl.
- To make the dressing, combine the tofu, lemon juice, mustard, garlic, and 1 teaspoon of salt in the bowl of a food processor. Blend until smooth. With the processor running, add the olive oil in a thin, steady stream, blending just until mixture thickens. Set aside.
- Combine the celery, red bell pepper, eggs, green onions, and pickles in the bowl with the potatoes. Pour the dressing over the potato mixture, and toss lightly to evenly coat all ingredients. Season to taste with salt and pepper. Cover and chill at least 4 hours.
- Just before serving, toss the salad with milk, 1 tablespoon at a time, to reach the desired consistency.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 34 g, Cholesterol 52.2 mg, Fat 8.1 g, Fiber 4.7 g, Protein 9.6 g, SaturatedFat 1.6 g, Sodium 482.8 mg, Sugar 3.2 g
SLIMMED-DOWN POTATO SALAD
Enjoy this no mayo potato salad with all the classic ingredients, from red potatoes to chopped hard-boiled eggs, celery, green onions, red bell peppers, and dill pickles. The low-calorie secret is the tasty silken tofu dressing. Chill from 4 to 24 hours to let flavors mingle.
Provided by Joanna
Categories No Mayo Potato Salad
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes in a Dutch oven and fill with enough water to cover. Bring to a boil; reduce heat to medium-low. Cover and simmer until potatoes are tender, and a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. Peel, cut into cubes, and place in a large bowl.
- To make the dressing, combine the tofu, lemon juice, mustard, garlic, and 1 teaspoon of salt in the bowl of a food processor. Blend until smooth. With the processor running, add the olive oil in a thin, steady stream, blending just until mixture thickens. Set aside.
- Combine the celery, red bell pepper, eggs, green onions, and pickles in the bowl with the potatoes. Pour the dressing over the potato mixture, and toss lightly to evenly coat all ingredients. Season to taste with salt and pepper. Cover and chill at least 4 hours.
- Just before serving, toss the salad with milk, 1 tablespoon at a time, to reach the desired consistency.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 34 g, Cholesterol 52.2 mg, Fat 8.1 g, Fiber 4.7 g, Protein 9.6 g, SaturatedFat 1.6 g, Sodium 482.8 mg, Sugar 3.2 g
RAQUEL'S SLIMMED DOWN EGG SALAD
Make and share this Raquel's Slimmed Down Egg Salad recipe from Food.com.
Provided by Raquel Grinnell
Categories Lunch/Snacks
Time 27m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring a dozen eggs to boil in cold water; allow to come to a rolling boil, remove from heat and cover for 12 minutes. Then cool in ice water, peel and discard the yolks from 8 eggs. Chop all eggs and whites, mix with remaining ingredients. Can be eaten with baked reduced fat crackers, reduced calorie bread, celery sticks, endive lettuce, etc.
Nutrition Facts : Calories 121.8, Fat 8.2, SaturatedFat 1.8, Cholesterol 129.2, Sodium 258.9, Carbohydrate 1.9, Fiber 0.1, Sugar 1.1, Protein 9.2
DOWN HOME POTATO SALAD
I have tried so many potato salad recipes, but (most of) my family still prefers mine...so I am posting it in case somebody else might like it too! These ingredients are staples at my house and yes, this recipe has a lot of ingredients, but easy to throw together and so worth it. You can leave out what you need to, but try to make it as stated because it's a flavor party! I used my food processor to simplify the prep. Sometimes I like to only use honey mustard and mayo instead of the dijon and yellow mustard and that lends a less mustardy flavor and is more sweet. Just a variation. I make this potato salad with my deviled eggs because they both use a lot of the same ingredients....in fact, I regularly add the leftover deviled egg mixture to the tater salad too...I think it makes the whole thing more creamy.
Provided by Caryn Dalton
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Wash and cube potatoes (skin-on), putting into large soup pot as they are cut. Cover with water to one inch above potatoes. Bring to a boil then reduce heat so potatoes only simmer for 20 minutes or until cubes are crisp-tender. You don't want them too mushy or too hard. Remove from heat and drain. Put potatoes into medium large bowl. Set aside.
- In a seperate saucepan, cover 4 eggs with water and bring to boil. Turn heat off, leave pan on hot burner and cover pan. Set a timer for 12 minutes. Prepare a bowl of ice water big enough to hold the four eggs. When the eggs have set for 15 minutes, remove from hot water, rinse and immerse in ice water until cooled, then peel, cut in half. Remove yolks and reserve. Chop or slice egg whites and add to potatoes.
- Chop veggies (I chop and slice these by hand), gather spices and other ingredients while potatoes and eggs are cooking.
- In food processor or blender (or bowl to use with hand blender or mixer, place egg yolks, plus (ingredients #6-#16) dill weed, garlic powder, celery seeds, dry mustard, turmeric (gives potato salad beautiful color,parsley flakes, sweet pickle juice,light mayo, prepared yellow mustard, prepared dijon mustard & honey mustard salad dressing. Pulse a few times until well blended. Scrape blade and bowl clean and empty contents into the bowl with the potato salad and egg whites.
- Gently stir and add salt and pepper to taste. Garnish with more crushed parsley flakes. Chill, if desired in refridgerator. I like it room temp, hubby likes it cold. Prep time does not include time to chill.
Nutrition Facts : Calories 314, Fat 13.3, SaturatedFat 2.4, Cholesterol 116.2, Sodium 403.6, Carbohydrate 41.3, Fiber 4.8, Sugar 5.3, Protein 8
DOWN-HOME POTATO SALAD
Chopped ham and cherry tomatoes give this creamy potato salad its down-home appeal.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in large bowl.
- Mix mustard, mayo and vinegar until blended. Add to potato mixture; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
SLIMMED-DOWN POTATO SALAD
Enjoy this no mayo potato salad with all the classic ingredients, from red potatoes to chopped hard-boiled eggs, celery, green onions, red bell peppers, and dill pickles. The low-calorie secret is the tasty silken tofu dressing. Chill from 4 to 24 hours to let flavors mingle.
Provided by Joanna
Categories No Mayo Potato Salad
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes in a Dutch oven and fill with enough water to cover. Bring to a boil; reduce heat to medium-low. Cover and simmer until potatoes are tender, and a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. Peel, cut into cubes, and place in a large bowl.
- To make the dressing, combine the tofu, lemon juice, mustard, garlic, and 1 teaspoon of salt in the bowl of a food processor. Blend until smooth. With the processor running, add the olive oil in a thin, steady stream, blending just until mixture thickens. Set aside.
- Combine the celery, red bell pepper, eggs, green onions, and pickles in the bowl with the potatoes. Pour the dressing over the potato mixture, and toss lightly to evenly coat all ingredients. Season to taste with salt and pepper. Cover and chill at least 4 hours.
- Just before serving, toss the salad with milk, 1 tablespoon at a time, to reach the desired consistency.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 34 g, Cholesterol 52.2 mg, Fat 8.1 g, Fiber 4.7 g, Protein 9.6 g, SaturatedFat 1.6 g, Sodium 482.8 mg, Sugar 3.2 g
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