Best Low Fat Potato Salad Recipes

LOW FAT POTATO SALAD

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.

EASY LOW FAT POTATO SALAD

Steps:

• Cook potatoes until tender but firm; cool and slice. In a large bowl, combine remaining ingredients. Add potatoes and stir until well coated. Chill for several hours.

LOW-FAT POTATO SALAD

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.

10 MINUTE LOW-FAT POTATO SALAD

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.

WARM POTATO SALAD, LOW FAT

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.

LOW-FAT POTATO SALAD WITHOUT MAYONNAISE

Steps:

• Cook potatoes until tender but firm; cool and slice.
• In a large bowl, combine remaining ingredients.
• Add potatoes and stir until well coated.
• Chill for several hours.
• Serve!

RED POTATO SALAD, LOW-FAT

Steps:

• Place the potatoes, celery, and onion in a pretty bowl.
• Mix the remaining ingredients.
• Stir in gently.
• Chill for a minimum of 2 hours before serving.

LOW FAT ROASTED SWEET POTATO SALAD

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.

ZESTY LOW-FAT POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or just until tender. Drain and rinse with cold water. , In a small bowl, combine the remaining ingredients. Place potatoes in a large bowl. Add dressing and toss to coat. Cover and refrigerate for 2 hours or until chilled.

"I CAN'T BELIEVE IT'S LOW FAT" CREAMY POTATO SALAD

Steps:

• Cut potatoes into 1/2" pieces; place in medium saucepan.
• Add water to cover.
• Bring to a boil; cover, reduce heat, and simmer 15-20 minutes or until tender.
• Drain and cool.
• Combine potato, chopped green onion, and pimemto in a large bowl; toss gently.
• Combine mayonnaise and next 9 ingredients; stir well.
• Add to potato mixture, tossing gently to coat.
• Cover and chill.

LOW FAT SPINACH DIP POTATO SALAD

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.

NYTE'S LOW-FAT SALAD/POTATO SALAD DRESSING

Steps:

• Blend sour cream, cottage cheese, Tabasco, lemon juice until smooth.
• Add parsley, salt and pepper and blend a few seconds longer.

SECRET INGREDIENT LOW FAT POTATO SALAD!

Steps:

• Peel the potatoes if needed & cut into 1" dice. Boil until just tender - not TOO soft! Drain the potatoes in a colander and set on one side too cool.
• Meanwhile, mix together the low fat mayonnaise, low fat creme fraiche OR low fat sour cream & Maggi seasoning. Add the black pepper to taste.
• Add the mayonnaise mixture to the potatoes and mix well but try not to break the potatoes up. Add the cornichons, ham & spring onions to the potato salad - mix through gently.
• Taste and add more Maggi seasoning or black pepper if required.
• Put into an attractive bowl and sprinkle more spring onions on as a garnish or parsley. I also like to sprinkle on smoked paprika as a garnish topping too.
• Optional:.
• Instead of the ham, use crisply fried bacon. Great with egg - egg & bacon potato salad! Instead of the spring onions, use diced red onions.
• I have also added diced left over chicken & chopped apple to this mixture.
• I have given the option of using more or less mayonnaise mixture for personal taste; some people like it very creamy & others like it not so creamy!
• Maggi seasoning is quite salty, so use 1 tablespoon to start with, adding more if needed - teaspoon by teaspoon!

LOW FAT POTATO SALAD

Steps:

• Peel the potatoes, cut in half if large, and boil until tender. Do not overcook. Cut into 2cm dice. Put the yoghurt in a bowl and beat with a fork until creamy. Heat the oil in a small frypan and when hot pop in the cumin seeds. They will sizzle immediately. Add the mustard seeds - the will start to pop in a few seconds. Immediatel add the oil and spices to the yoghurt. Add salt and pepper and three of the sping onions. Stir and add the potato cubes. Mix gently. Dry roast the extra yellow mustard seeds until they start to pop. Scatter over the salad, and scatter the remaining spring onion.

LOW-FAT POTATO SALAD

Steps:

• 1. In large bowl, combine potatoes, celery, radishes and onions toss lightly.2. In small bowl, combine yogurt, mayonnaise, mustard, salt and pepper blend well. Add to potato mixture mix gently. Cover refrigerate at least 1 hour to blend flavors.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 70 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 2 mg 1% * Sodium: 150 mg 6% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 15% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1 Starch or 1 CarbohydrateSee Cook's Note: Potato Salad Types