Redskin Potato Salad Low Fat Recipes

SKINNY CLASSIC POTATO SALAD

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.

REDSKIN POTATO SALAD (LOW FAT)

Steps:

• Wash the potatoes and cube them. Boil them for app. 12-13 minutes and drain. While they are boiling, chop the celery and onions. Place vegetables in the mixing bowl. Add salt and pepper, then mayonnaise. Stir until thoroughly mixed. Chill before serving.

RED SKINNED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

RED SKIN POTATO SALAD

Steps:

• Bring a large pot of water to a boil, add potatoes & cook about 15 minutes until tender, but firm.
• Drain & set in fridge to cool.
• Once cool, chop with the skin on.
• Combine potatoes, eggs, bacon, onion & celery.
• Mix together mayo, sour cream and salt & pepper.
• Add to other combined ingredients.
• Chill 1 hour before serving.

REDSKIN POTATO SALAD

Steps:

• Clean and Dice Potatos, boil in salted water.
• Boil the potatos until tender, but NOT mushy.
• Clean and Cut Celery and Carrots.
• Add Celery, Carrots, Craisons, Drained and Cooled Potatos to a mixing bowl and gently toss.
• Add Sour Cream, Mayo, Relish and Honey Mustard, Fiesta Party Mix Dip, and Salt and Pepper.
• Gently Mix.
• I like to Chill my potato salad for atleast an hour before serving.

HEALTHIER POTATO SALAD

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.

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!

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 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.