Lola's light Golden Potato Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 117.8
- Total Fat: 4.2 g
- Cholesterol: 13.8 mg
- Sodium: 727.3 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.0 g
- Protein: 6.2 g
View full nutritional breakdown of Lola's light Golden Potato Salad calories by ingredient
Introduction
Light and delish for your tastebuds Light and delish for your tastebudsNumber of Servings: 4
Ingredients
-
4 small golden potatoes or 1 large one cut into 4
4 large asparagus
1 cup fresh mushrooms (to replace eggs or egg whites)
1 tub of cottage cheese at either 2% or 4% *DIFFERENCE IN CALORIES IS 20.
1/2 cup of regular sour cream
salt substitute
loads of parsley, oregano, rosemary, and garlic powder, and onions
1/2 cup of mustard (yellow)
pickles
optional: 4 tbsp of taboule salad
optional: celery sticks (2 or 3)
Tips
It tastes just as good hot or cold.
I made mine ultra spicy by adding loads of fresh jalapenos and hot sauce to the mix. Yum. i want some now.
Directions
As you chop the potatoes, boil them in unsalted broth along with the asparagus and mushrooms.
Meawhile, mix cottage cheese, sour cream, seasonings and mustard in a blender to make a thick sauce.
Add vinegar if needed.
Chop pickles, add celery and taboule salad to add crunch. I added salsa on mine to twist the flavor a bit.
After veggies are drained, mix sauce with veggies.
Cool or eat right away.
Adorn with paprika, salt, and pepper
Serving Size: Makes 4 cups
Number of Servings: 4
Recipe submitted by SparkPeople user IMBACKAGAIN1.
Meawhile, mix cottage cheese, sour cream, seasonings and mustard in a blender to make a thick sauce.
Add vinegar if needed.
Chop pickles, add celery and taboule salad to add crunch. I added salsa on mine to twist the flavor a bit.
After veggies are drained, mix sauce with veggies.
Cool or eat right away.
Adorn with paprika, salt, and pepper
Serving Size: Makes 4 cups
Number of Servings: 4
Recipe submitted by SparkPeople user IMBACKAGAIN1.