10 Minute Low Fat Potato Salad Food

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.

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.

10 MINUTE LOW-FAT POTATO SALAD

Steps:

• Wash, dry, and stab potatoes. Place on a microwave safe plate and nuke for 6 min 40 sec. (If you double the recipe, increase the time to 11 min 20 sec.).
• Meanwhile, stir the yogurt and mayo together in your serving bowl, add the mustards and set aside.
• Dice the pickle, add it and the olives to the dressing mix.
• When the potatoes are done, slit each into quarters, and rinse in a strainer under cold water until cool enough to handle. Chop them into bite sized pieces, and rinse again until they are cooled completely.
• Toss the potatoes in the dressing and -tada- you have fresh potato salad in under 10 minutes.

LOW-FAT POTATO SALAD WITHOUT MAYONNAISE

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!

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!

LOW FAT POTATO SALAD

Steps:

• Cook Potatoes, let cool.
• Combine with celery and onions.
• Mix together mayonnaise, vinegar, mustard, salt and pepper.
• Pour over potato mixture and combine to coat the vegetables. Refrigerate.

LOW-FAT POTATO SALAD

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.