Low Fat Potato Salad Without Mayonnaise Recipes

LOW-FAT POTATO SALAD WITHOUT MAYONNAISE

Low-Fat Potato Salad Without Mayonnaise image

This is a lovely crunchy and refreshing salad that tastes wonderful without using any mayonnaise.If you cant get all the herbs listed,just parsley would be fine. Its so delicious, you wont believe that it can be so healthy! I'm sure you'll like it!

Provided by Nabiha

Categories < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs small salad potatoes
3/4 cup plain fat-free yogurt
3 tablespoons white wine vinegar
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
2 teaspoons minced fresh tarragon
1/2 medium onion, chopped
1 celery rib, chopped
1 small carrot, coarsely shredded

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

Low Fat Potato Salad image

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

Ingredients

2 pounds red potatoes, cubed
1/2 cup Italian salad dressing
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup thinly sliced radishes
1/4 cup minced fresh parsley
1 teaspoon salt, optional
1/2 teaspoon pepper
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sugar

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 :

HEALTHIER POTATO SALAD

Healthier potato salad image

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

Ingredients

750g Charlotte new potato , skins left on
2 tbsp good-quality mayonnaise (we used Hellmann's)
3 tbsp natural yogurt
3 tbsp half-fat crème fraîche
1 tsp Dijon mustard
1 tbsp semi-skimmed milk
8 spring onions , ends trimmed, halved lengthways and sliced
3 tbsp snipped chive
1 tbsp chopped tarragon

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

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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