Low Fat Potato Salad
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 91.6
- Total Fat: 1.6 g
- Cholesterol: 0.3 mg
- Sodium: 180.5 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.1 g
- Protein: 2.7 g
View full nutritional breakdown of Low Fat Potato Salad calories by ingredient
Introduction
Potato salad using drained nonfat yogurt. Draining the yogurt removes most of the whey, which takes away a lot of the sourness. In the alternative, you can use "Greek" yogurt, which has already been drained. A minimal amount of mayonnaise is used to add creaminess.It's a two-day recipe, boiling potatoes and straining yogurt the day before. Potato salad using drained nonfat yogurt. Draining the yogurt removes most of the whey, which takes away a lot of the sourness. In the alternative, you can use "Greek" yogurt, which has already been drained. A minimal amount of mayonnaise is used to add creaminess.
It's a two-day recipe, boiling potatoes and straining yogurt the day before.
Number of Servings: 16
Ingredients
-
8 red potatoes, boiled, with skin
2 T. Italian Dressing
1 cup nonfat plain yogurt
1 T. Mayonnaise
1 T. dill weed
1 t. kosher salt
(optional minced garlic)
2 T. flat parsley, chopped coarsely
1/2 c. celery, diced
1/4 c. red onion, diced
1/4 c. red bell pepper, diced
black pepper to taste
Directions
Night before: After potatoes are boiled, while they are still warm, cut into large bite-sized chunks. Leave skins on unless they are falling away. Drizzle Italian dressing onto potatoes and toss. Chill several hours or overnight. Drain yogurt by letting the whey seep out through a cheese-cloth lined sieve. When drained, it will resemble soft cream cheese.
Next day: Mix drained yogurt, mayonnaise, dill weed and salt. (You can add garlic if you'd like). Add parsley, celery, red onion, and bell pepper to potatoes. Add yogurt dressing and toss. Add pepper (and salt, if desired) to taste.
Makes 16-20 half-cup servings (depending on size of potatoes).
Number of Servings: 16
Recipe submitted by SparkPeople user CWINKLER26.
Next day: Mix drained yogurt, mayonnaise, dill weed and salt. (You can add garlic if you'd like). Add parsley, celery, red onion, and bell pepper to potatoes. Add yogurt dressing and toss. Add pepper (and salt, if desired) to taste.
Makes 16-20 half-cup servings (depending on size of potatoes).
Number of Servings: 16
Recipe submitted by SparkPeople user CWINKLER26.