Best 9 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.

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.

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 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.

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.

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!

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.