Healthy Potato Salad Makeover Food
HEALTHY POTATO SALAD MAKEOVER
Classic Potato Salad with an added boost of veggies for flavor and nutrition!
Provided by Amy Roskelley
Categories Salad
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, immerse all chopped potatoes. Boil on medium heat for about 10-15 minutes, or just until potatoes begin to soften.
- Drain cooked potatoes and let cool.
- Chop all other veggies, and place in a large bowl with the cooled potatoes.
- In a separate bowl, combine the dressing.
- Pour dressing on top of veggies and toss to coat. Chill until ready to eat, at least 4-5 hours.
MAKEOVER LOADED BAKED POTATO SALAD
Crispy bacon, crunchy pickle, cheddar cheese and a creamy dressing are guaranteed to make this salad a family favorite.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Place potatoes in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until tender. Cool on a wire rack., In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 340mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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 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.
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HEALTHY POTATO SALAD {CLASSIC TASTE!} - IFOODREAL.COM
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5/5 (30)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.
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- Vegan Potato Salad with Herbed Tahini Sauce. Tahini is the sesame seed paste that gives hummus its unique flavor. Turns out, it's also a perfect substitute for mayo in a potato salad recipe.
- Roasted Garlic Basil Pesto Potatoes with Arugula. Roasted garlic and pesto provide the flavor kick to this vegan side dish recipe. A little arugula and protein-packed hemp hearts give the salad color and crunch.
- Greek Potato Salad. The herbaceous freshness of yogurt-based tzatziki sauce brings this potato salad together. Cucumber and red onion add a satisfying crunch.
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- Curry Roasted Cauliflower Sweet Potato Salad. Roasted cauliflower and sweet potatoes provide the nutrient-packed base for this Trader Joe's copycat recipe.
- Healthy Potato Salad. Some people love vinegar-based potato salad recipes. If you haven't tried them, this is a good place to start. Cutting out the gloppy mayo and adding a delicate red wine vinaigrette, cuts the calories and fat and allows the flavors of the veggies to shine through.
- Roasted Sweet Potato Salad. Roasting the sweet potatoes and then complimenting the flavor with spinach, red onion and avocado gives this unique spin on potato salad a place at any barbecue.
- Low-Carb Cauliflower Potato Salad. This potato salad looks like a traditional one, but it is hiding a few secrets. Instead of potatoes, the base of this salad is low-carb cauliflower and there is no mayo in exchange for a luscious cashew cream.
- German Potato Salad. This German potato salad uses a vinegar-based dressing that's bolstered by chicken stock instead of the classic mayo. This one also includes a bit of crispy prosciutto to liven things up.
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