Fat City Franks Potato Salad Recipes

LOW-FAT POTATO SALAD

Low-Fat Potato Salad image

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

Ingredients

6 -8 medium potatoes, unpeeled, cooked and cooled slightly
1/4 cup low-fat French dressing (the bottled kind)
1 cup celery, chopped
1/2 cup dill pickle, chopped
1/2 cup red pepper, chopped
1/4 cup green onion, finely chopped
1/2 cup radish, thinly sliced
1/2 cup light mayonnaise
1/2 cup plain fat-free yogurt
1 tablespoon prepared mustard
2 teaspoons lemon juice
1/2 teaspoon salt (optional)
1/2 teaspoon fresh ground pepper
4 hard-cooked egg white or 3 whole hardboiled egg

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

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