SLIMMED-DOWN POTATO SALAD
Enjoy this no mayo potato salad with all the classic ingredients, from red potatoes to chopped hard-boiled eggs, celery, green onions, red bell peppers, and dill pickles. The low-calorie secret is the tasty silken tofu dressing. Chill from 4 to 24 hours to let flavors mingle.
Provided by Joanna
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes in a Dutch oven and fill with enough water to cover. Bring to a boil; reduce heat to medium-low. Cover and simmer until potatoes are tender, and a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. Peel, cut into cubes, and place in a large bowl.
- To make the dressing, combine the tofu, lemon juice, mustard, garlic, and 1 teaspoon of salt in the bowl of a food processor. Blend until smooth. With the processor running, add the olive oil in a thin, steady stream, blending just until mixture thickens. Set aside.
- Combine the celery, red bell pepper, eggs, green onions, and pickles in the bowl with the potatoes. Pour the dressing over the potato mixture, and toss lightly to evenly coat all ingredients. Season to taste with salt and pepper. Cover and chill at least 4 hours.
- Just before serving, toss the salad with milk, 1 tablespoon at a time, to reach the desired consistency.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 34 g, Cholesterol 52.2 mg, Fat 8.1 g, Fiber 4.7 g, Protein 9.6 g, SaturatedFat 1.6 g, Sodium 482.8 mg, Sugar 3.2 g
MASHED POTATO SALAD WITH SCALLIONS AND HERBS
Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
- In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
- Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
SLIMMED DOWN TURKEY SPINACH MEATLOAF
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the meatloaf: Preheat the oven to 350 degrees F.
- Heat the olive oil in a small skillet over medium-high heat; add the garlic and onions and cook, stirring occasionally, until soft and brown, about 8 minutes. Transfer to a food processor along with the spinach, milk, lemon zest, mint, salt, Worcestershire, nutmeg, eggs, potato and some pepper. Pulse until everything is finely chopped and evenly mixed together.
- Use a rubber spatula to transfer the spinach mixture to a bowl. Add the turkey and stir everything together. Transfer the meatloaf mixture to a 9-by-5-inch loaf pan (1 1/2 quarts) and bake until the mixture is cooked through, 1 hour 15 minutes. Let rest for 5 minutes.
- For the tomato salad: Meanwhile, chop the tomatoes and toss with the olive oil, parsley and salt in a medium bowl.
- Slice the meatloaf and serve it with the tomato salad.
Nutrition Facts : Calories 344 calorie, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 113 milligrams, Sodium 953 milligrams, Carbohydrate 19 grams, Fiber 4 grams, Protein 26 grams, Sugar 5 grams
POTATO SALAD WITH PEAS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.
PUERTO RICAN POTATO SALAD
No two Puerto Rican potato salads are the same. The recipe varies from family to family, but the standout ingredient in many versions is cubed apples.
Provided by Adapted from Marta Rivera Diaz's blog, senseandedibilitycom
Yield 8
Number Of Ingredients 11
Steps:
- 1 Fill a large bowl with ice and water
- 2 In a large pot, add the potatoes and eggs and add enough water to cover by at least 2 inches
- 3 Place over high heat, bring to a boil, then reduce the heat so the water is at a simmer, and cook until you can pierce a potato with a fork with little resistance, about 12 minutes
- 4 Transfer the eggs with a slotted spoon to the ice water
- 5 Let the potatoes drain and cool in a colander while you make the dressing
- 6 In a large bowl, stir together the mayonnaise, bell pepper, onion, cilantro, olives, roasted red pepper, vinegar and adobo until combined
- 7 Peel and cut the apples the same size as the potatoes and toss with the dressing
- 8 Peel and chop the eggs and add them and the potatoes (you want them to still be warm but not hot) to the dressing and stir until evenly combined
- 9 Taste, and season with more adobo, if needed
- 10 Transfer to a serving dish and garnish with the olives and roasted red pepper, if using
- 11 Cover and refrigerate until chilled, at least 4 hours, before serving
- 12 NOTE: If you don't have adobo seasoning or sazón, you can replace the amount called for in the recipe with 1 teaspoon fine sea salt or table salt, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano and 1/4 teaspoon ground black pepper
Nutrition Facts : Calories 151 calories, Fat 8 g, Carbohydrate 18 g, Cholesterol 26 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 234 mg, Sugar 4 g
SLIMMED-DOWN POTATO SALAD
Enjoy this no mayo potato salad with all the classic ingredients, from red potatoes to chopped hard-boiled eggs, celery, green onions, red bell peppers, and dill pickles. The low-calorie secret is the tasty silken tofu dressing. Chill from 4 to 24 hours to let flavors mingle.
Provided by Joanna
Categories No Mayo Potato Salad
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes in a Dutch oven and fill with enough water to cover. Bring to a boil; reduce heat to medium-low. Cover and simmer until potatoes are tender, and a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. Peel, cut into cubes, and place in a large bowl.
- To make the dressing, combine the tofu, lemon juice, mustard, garlic, and 1 teaspoon of salt in the bowl of a food processor. Blend until smooth. With the processor running, add the olive oil in a thin, steady stream, blending just until mixture thickens. Set aside.
- Combine the celery, red bell pepper, eggs, green onions, and pickles in the bowl with the potatoes. Pour the dressing over the potato mixture, and toss lightly to evenly coat all ingredients. Season to taste with salt and pepper. Cover and chill at least 4 hours.
- Just before serving, toss the salad with milk, 1 tablespoon at a time, to reach the desired consistency.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 34 g, Cholesterol 52.2 mg, Fat 8.1 g, Fiber 4.7 g, Protein 9.6 g, SaturatedFat 1.6 g, Sodium 482.8 mg, Sugar 3.2 g
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