I CAN'T BELIEVE IT'S NOT POTATO SALAD!
Provided by Cooking Channel
Time 3h35m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
- Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
- To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
- Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!
LOW-FAT POTATO SALAD
This is a deliciously creamy yet low-fat potato salad. The french dressing plus the mayo and yogurt adds some tang and colour to the salad. I have never felt the need to add any salt to this recipe. Plan ahead, this salad needs 2x4 hours chill time. NOTE: If you choose to use the whole eggs instead of egg whites the fat content of this salad will increase. It is also nice to use the 3 or 4 egg whites and then use one sliced whole egg as a decorative topping.
Provided by LUv 2 BaKE
Categories Potato
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 279.6, Fat 9.9, SaturatedFat 1.1, Cholesterol 5.6, Sodium 1388.2, Carbohydrate 39.8, Fiber 7.5, Sugar 6.3, Protein 10.5
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 :
"I CAN'T BELIEVE IT'S LOW FAT" CREAMY POTATO SALAD
Make and share this "I Can't Believe It's Low Fat" Creamy Potato Salad recipe from Food.com.
Provided by Carrie Ann
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 152.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 5, Sodium 326.7, Carbohydrate 30.7, Fiber 3.3, Sugar 5.1, Protein 4
10 MINUTE LOW-FAT POTATO SALAD
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
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
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
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
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- Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 Tbsp of salt and continue cooking at a medium boil for about 25 minutes or until easily pierced with a fork. Do not overcook - potatoes should not be falling apart when pierced. Remove from water and set aside to cool completely to room temp then peel and dice just before adding to the salad. Potatoes can be cooked 1-2 days in advanced, covered and refrigerated until ready to use.
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