GARDEN POTATO SALAD
Provided by Food Network Kitchen
Time 35m
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool. Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper. Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.
- Photograph by Andrew Mccaul
Nutrition Facts : Calories 175, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 712 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 6 grams
HEALTHIER POTATO SALAD
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
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
HEALTHIER OLD FASHIONED POTATO SALAD
This is potato salad the old fashioned way - but with more celery, egg whites only (no yolks), fresh seasonings, and low-fat mayonnaise, it's healthier!
Provided by MakeItHealthy
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, peel, and chop.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard yolks and chop whites.
- Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 151 calories, Carbohydrate 32.7 g, Fat 0.8 g, Fiber 3.7 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 263.5 mg, Sugar 7.9 g
HEALTHY LEMON DILL POTATO SALAD (NO MAYO)
This Healthy Lemon Dill Potato Salad is dressed in a zesty vinaigrette so fresh that you'll never miss the traditional mayo based potato salad! It's best served warm so that the potatoes soak up all that good dressing and goes best with sides like wings, ribs and all the barbecue foods.
Provided by Richa
Categories Salads
Time 30m
Number Of Ingredients 11
Steps:
- Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water and place the potatoes in a large bowl.
- While the potatoes are cooking, make the dressing and keep it ready. Add all the ingredients for the dressing in a bowl and whisk till combined.
- Add dill and spring onions to the bowl with the potatoes and pour the dressing over the potatoes while they are still warm. Toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.
Nutrition Facts : Calories 156 kcal, Sugar 1 g, Sodium 645 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 3 g, Protein 2 g, ServingSize 1 serving
HEALTHY POTATO SALAD
"Here's a heart-healthy version of my longtime favorite potato salad recipe," says Pat Potter, Calumet City, Illinois. "It's colorful and chock-full of good crunchy ingredients."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain; cool for 30 minutes. , Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-in. pieces., In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, egg whites, onion, celery, green onions, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled.
Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 305mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GLUTEN FREE "POTATO" SALAD WITH CAULIFLOWER
This healthier potato salad is perfect for picnics and barbecues. Replacing potato with cauliflower is a trick that I learned from the "low-carbers." And it is a good one! http://www.elanaspantry.com/no-potato-salad/
Provided by Elanas Pantry
Categories Free Of...
Time 15m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Chop cauliflower into small florets (½ inch).
- Steam cauliflower on the stove until fork-tender, not more or a stronger "cauliflower" smell develops.
- Allow cauliflower to cool then place in a large bowl.
- Add celery, onion, parsley and egg.
- Stir in veganaisse, mustard and salt.
- Serve.
Nutrition Facts : Calories 145.8, Fat 9.6, SaturatedFat 1.5, Cholesterol 105.8, Sodium 427.9, Carbohydrate 10.5, Fiber 4.3, Sugar 4.9, Protein 6.5
HEALTHIER CREAMY POTATO SALAD
Use this easy recipe formula to create a healthier creamy potato salad with any additions you like.
Provided by coweed
Time 1h50m
Yield 4
Number Of Ingredients 8
Steps:
- Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
- Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 28.5 g, Cholesterol 10.9 mg, Fat 7.6 g, Fiber 5.3 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 391.9 mg, Sugar 2.6 g
HEALTHY POTATO SALAD
This is my very own recipe that has developed over the years. I have never actually measured anything - until now - so each time it would be a tad different. It is a bit different in the sense that it has curry in it. Also - the dressing is quite light since there is very little mayo in it and it is mostly based on strained yogurt. I serve the toppings in bowls on the table and each person can customize their salad this way
Provided by Deantini
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- strain yogurt in strainer or in a coffee filter placed in a sieve, let the whey run off for about 1 hour. Yogurt will have same consistency as sour cream.
- boil potatoes, peel, let cool and cube. Best used when fairly cold, but I have also used them while still warm if I do not have the time to wait.
- Mix yogurt with mayo, onion, sugar, salt and lemon. Add curry 'to taste' - I use 1/2 tsp but not everybody likes the same amount of curry so add a bit at a time. Mix and add more salt/pepper if needed.
- Add cubed potatoes to mix and let cool.
- Serve with toppings.
HEALTHY COLD SWEET POTATO SALAD
Steps:
- Add roasted potatoes, diced eggs and onions to a medium-sized bowl.
- In a separate large bowl, whisk dressing ingredients together.
- Add potato/egg/onion mixture to dressing and mix to combine. Chill until ready to serve.
Nutrition Facts : Calories 223 kcal, Carbohydrate 31 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 66 mg, Sodium 191 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat -2 g, ServingSize 1 serving
More about "healthier potato salad food"
HEALTHY POTATO SALAD {CLASSIC TASTE!} - IFOODREAL.COM
From ifoodreal.com
5/5 (26)Total Time 25 minsCategory SaladCalories 232 per serving
- To cook potatoes and eggs on the stove: In a medium pot, add potatoes, eggs and enough cold water to cover. Place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 7 minutes. Remove eggs with a slotted spoon into a bowl with cold water. Keep cooking potatoes more depending on size: baby - extra 10 mins, medium - 20 mins, large - 25 mins. Or until fork tender.
- To cook potatoes in Instant Pot: To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top. Cook on High Pressure with Quick Release: baby potatoes - 10 mins, medium 12 mins, large - 15 mins. Then you will have to make Instant Pot eggs separately or boil them on the stove for 7 minutes.
- In the meanwhile, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper.
HEALTHY, CLASSIC POTATO SALAD RECIPE — EAT THIS NOT THAT
From eatthis.com
2.7/5 (420)Category SideAuthor David Zinczenko And Matt GouldingCalories 190 per serving
POTATO CAESAR SALAD - HEALTHIER. HAPPIER. QUEENSLAND.
From healthier.qld.gov.au
Servings 6Estimated Reading Time 1 minCategory Light MealsTotal Time 25 mins
BEETROOT AND POTATO SALAD - HEALTHIER. HAPPIER. …
From healthier.qld.gov.au
Servings 6Estimated Reading Time 40 secsCategory Light Meals,Gluten Free,Dairy Free,VegetarianTotal Time 55 mins
WHICH IS HEALTHIER, POTATO SALAD OR MACARONI SALAD | …
From foodnetwork.com
Estimated Reading Time 3 mins
HEALTHY CLASSIC POTATO SALAD - FITNESS FOOD DIVA
From fitnessfooddiva.com
Estimated Reading Time 3 minsTotal Time 1 hr 30 mins
ALL-AMERICAN FOOD FACEOFF: WHICH IS HEALTHIER, POTATO ...
From eatingwell.com
HEALTHY POTATO SALAD RECIPES & IDEAS | COOKING LIGHT
From cookinglight.com
HEALTHY POTATO SALAD (NO MAYO + VEGAN) - EATING BIRD FOOD
From eatingbirdfood.com
5/5 (3)Category SaladCuisine AmericanCalories 127 per serving
- Wash potatoes well and place in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain and cool. Once cooled to the touch, cut the potatoes into 1/2” pieces and place in a large bowl with the spinach, shallots, sun-dried tomatoes, chives and parsley.
- In a small bowl combine the vinegar, minced shallots, mustard, maple syrup salt and pepper. Whisk in the olive oil. Pour over the potatoes, toss to coat and serve. Store any leftovers in the fridge.
HEALTHY POTATO SALAD RECIPE (WHOLE30, PALEO) - PREPARE ...
From prepareandnourish.com
5/5 (1)Total Time 45 minsCategory SaladCalories 317 per serving
- Place washed and scrubbed potatoes on a trivet in the Instant Pot inner pot. Add eggs followed by carrots (you may need to break them in half to get them to fit).
- Dice the cooked and cooled potatoes, carrots, and eggs to about 1-4-1/2 inch cubes. (I use the chopper and use the small square insert) Transfer to medium- size bowl.
HOW TO MAKE HEALTHIER POTATO SALAD (3 SIMPLE TIPS)
From glutenfreehomestead.com
4.3/5 (3)Category Side DishCuisine AmericanCalories 319 per serving
- Add salt and bring the water to a boil. Then turn down the heat to simmer for 25-30 minutes until the potatoes are just tender when pierced with a fork.
- When the potatoes are cool enough to handle, peel them and cut them up into bite-sized pieces. Toss with avocado mayonnaise.
HEALTHY POTATO SALAD (GLUTEN-FREE, VEGETARIAN) | THE PICKY ...
From pickyeaterblog.com
4.7/5 (6)Total Time 25 minsCategory Side DishCalories 166 per serving
- Put potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into themgoes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let cool.
- Meanwhile, stir together the mayonnaise, sour cream, yogurt, mustard, pickles and juice, red onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Add the potatoes to the bowl, and toss to coat with the dressing.
- Season to taste with salt and pepper. Drizzle with a little olive oil and garnish with reserved scallions and capers. Can be served warm or cool. If serving cool, transfer to a large bowl covered with plastic wrap and cool in the fridge for at least 3 hours before serving.
HEALTHY POTATO SALAD - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
5/5 (2)Total Time 30 minsCategory Side DishCalories 213 per serving
- In a medium pot on the stove boil water and add a dash of salt. Wash the potatoes well, removing any dirt, and dice them into 1/2-inch to 1-inch cubes. The smaller the better. Add the potatoes to the boiling water and boil for 7-10 minutes or until soft, making sure not to over boil them. In the meantime chop the vegetables and prepare them while the potatoes are boiling.
- When the potatoes are done, using a colander, strain them from the water and let the potatoes cool slightly for 5 minutes.
- Transfer the potatoes a large bowl and add the yogurt, celery, onion, mayonnaise, relish, parsley, chives, mustard, dill, salt, and pepper. Mix to combine and using a potato masher, gently mash a few of them to make the dish "creamier". Careful not to mash them too much as we are not turning them into mashed potatoes. Just a few and mix to combine again.
POTATO SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 25 minsCategory SaladsCalories 99 per serving
- 1 Cook potatoes in boiling water, cool and cut into medium chunks. Place in a bowl with most of the spring onion (save some for garnish) and fresh mint.
- 2 In a jug or small bowl mix light mayonnaise, yoghurt and mustard; add to potato mixture and mix through. Add optional extras as desired. Serve garnished with remaining spring onion.
HEALTHIER POTATO CAULIFLOWER SALAD - FORK IN THE KITCHEN
From forkinthekitchen.com
5/5 (1)Estimated Reading Time 3 minsServings 6-8
- Place diced potatoes into a large saucepan, fill 2/3 with water, a pinch of salt, and bring to a boil. Once water is boiling, continue to boil for 2-3 additional minutes. Add in cauliflower and boil for another 4-5 minutes until a fork is just able to pierce through. Do not overcook, or the cauliflower will be mushy, and no one wants that!
- Once the vegetables are done cooking, drain and rinse with cold water (or place in an ice bath).
- Meanwhile, mix together mayonnaise, mustard, apple cider vinegar, shallot, red pepper flakes, salt, pepper, and parsley. Add celery and red bell pepper. Mix in potatoes and cauliflower; stir until all is coated. Garnish with chives and/or parsley.
WARM POTATO SALAD MADE HEALTHIER - HEALTHY FOOD GUIDE
From healthyfood.com
3.4/5 Total Time 25 minsCategory SaladsCalories 210 per serving
- 1 Place potatoes in a large saucepan of cold water and bring to the boil over high heat. Reduce heat to low and simmer for 15 minutes or until tender. Drain. When cool enough to handle, halve or lightly crush.
- 2 Heat oil in a large frying pan over high heat. Add onion, tomato and capsicum and cook, stirring, for 5 minutes or until softened. Add potatoes to pan. Reduce heat to low. Stir in parsley.
- 3 Place salad greens in a serving bowl. Add potato mixture, tossing lightly to combine. Serve warm.
HEALTHY POTATO SALAD RECIPE - VEGAN FRIENDLY WITH NO MAYO ...
From clairekcreations.com
4.5/5 (42)Total Time 40 minsCuisine SaladCalories 60 per serving
- Place the potatoes in a large saucepan and completely cover them with cold (from the tap) water. Pop the lid on and bring the pot to a boil then cook for 12-15 minutes or until tender.
- Cut the potatoes in half and place them in a bowl then pour over the dressing and add the chopped herbs and lemon zest.
HEALTHY POTATO SALAD - RAMONA'S CUISINE
From ramonascuisine.com
Ratings 24Category Brunch, Salad, Side DishCuisine MediterraneanTotal Time 40 mins
- Start by washing thoroughly and then boil the potatoes with 1 tsp salt. I choose smaller sized non-floury potatoes for my salads in general and I always leave the skin on. Boil according to their size and type. Approximately 10-15 min. You will know when they ready by doing the fork test. Pierce them with a fork or a toothpick if they are done the fork spikes will go through the potato with ease. I generally wash the eggs, boil them together with the potatoes and remove these with a slotted spoon after 8 min placing them into a bowl containing ice cubed and water.
- When the potatoes are ready, drain the water and set aside to cool. Decide if you want to leave or remove the skin. If you don't want the skin, peel them as soon as they are cool enough to be handled. Peel the hard-boiled eggs.
- While the potatoes are cooling, take a larger bowl and mix together the dressing ingredients, the vinegar, crushed or chopped spring garlic, salt, freshly ground black pepper. Mix well and set aside.
- Add the other ingredients like the olives, spring onion, chopped pickled cucumbers, chopped parsley and dill, chopped eggs and cubed potatoes.
VEGAN POTATO SALAD - HAPPY FOOD, HEALTHY LIFE
From happyfoodhealthylife.com
Cuisine AmericanCategory Side DishServings 8Calories 369 per serving
HEALTHY POTATO SALAD {NO MAYO!} – WELLPLATED.COM
From wellplated.com
4.9/5 (8)Calories 210 per servingCategory Side Dish
HEALTHY SWEET POTATO SALAD BY PAM ANDERSON
From aarp.org
Estimated Reading Time 4 mins
A HEALTHIER POTATO SALAD - THE ENGLISH KITCHEN
From theenglishkitchen.co
Servings 4Estimated Reading Time 5 mins
HEALTHY CREAMY POTATO SALAD FOR ... - CLEAN FOOD CRUSH
From cleanfoodcrush.com
Category SaladsEstimated Reading Time 2 mins
HEALTHIER POTATO SALAD RECIPE - THE EDUCATORS' SPIN ON IT
From theeducatorsspinonit.com
Reviews 4Estimated Reading Time 3 mins
WHICH IS HEALTHIER, POTATO SALAD OR MACARONI SALAD | FOOD ...
From sjk.hgf.dyndns.info
HEALTHIER POTATO SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
HEALTHIER POTATO SALAD! - FOODFORTHOUGHT.TODAY
From foodforthought.today
IS POTATO SALAD HEALTHY? CLASSIC TASTE! - KITCHEN QUERIES
From kitchenqueries.com
FREQUENT QUESTION: IS POTATO SALAD HEALTHIER THAN FRENCH ...
From cassiskitchen.com
HEALTHIER POTATO SALAD RECIPE | BBC GOOD FOOD
From bssmelb.org
AMAZING 7 HEALTH BENEFITS OF JEFF MAURO SWEET POTATO SALAD ...
From allfoodandnutrition.com
HEALTHY POTATO SALAD RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HEALTHY POTATO SALAD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HEALTHIER POTATO SALAD
From crecipe.com
HEALTHIER POTATO SALAD AS SOON AS HERB DRESSING RECIPE ...
From gijilmolerku.com
WARM POTATO SALAD MADE HEALTHIER - HEALTHY FOOD GUIDE
From resource.healthyfood.com
WHICH IS HEALTHIER, POTATO SALAD OR MACARONI SALAD - FOOD NEWS
From foodnewsnews.com
HEALTHY POTATO SALAD RECIPES - EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love