Light Potato Salad Food

CLASSIC LIGHT POTATO SALAD

Classic Light Potato Salad image

Make and share this Classic Light Potato Salad recipe from Food.com.

Provided by senseicheryl

Categories Potato

Time 30m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb small white potatoes
1/4 cup fat free sour cream
1/4 cup low-fat mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon Dijon mustard
2 tablespoons celery, finely chopped
1 hard-boiled egg, peeled and chopped
1 egg white, hard boiled, chopped
salt
fresh ground black pepper
2 tablespoons red onions, finely chopped
3 pinches paprika, for garnish

Steps:

Place the potatoes in a large pot of salted water and bring to a boil and cook for 20 to 25 minutes, until the potatoes are tender when pricked with a knife. Drain and cool the potatoes.
Meanwhile, in a large mixing bowl, combine the sour cream, mayonnaise, sweet pickle relish, mustard and celery.
When the potatoes are cool enough to handle, cut them into small, bite-sized pieces and add them to the bowl. Add the hard boiled egg and egg white and stir to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for 3 days.)
Just before serving, stir in the red onion. Transfer the potato salad to a serving bowl and sprinkle the paprika on top.

LIGHT POTATO SALAD

Light Potato Salad image

My husband and I are both from big families, so we're always getting together. The first time I served this nutritious salad, everyone loved it.-Sharon Thom, Lavina, Montana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 pounds unpeeled red potatoes, cooked and cubed (5 cups)
1/2 cup chopped celery
1/4 cup chopped dill pickle
2 tablespoons chopped sweet red pepper
2 tablespoons chopped onion
2 tablespoons minced fresh parsley
1-1/2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint
2 tablespoons reduced-fat plain yogurt
2 tablespoons lemon juice
1/2 teaspoon honey
1/4 teaspoon ground mustard
3/4 teaspoon snipped fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon pepper

Steps:

In bowl, combine potatoes, celery, pickle, red pepper, onion, parsley and mint. Combine all remaining ingredients; pour over salad and mix gently. Cover and chill for several hours.

Nutrition Facts : Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

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