Low-Fat Potato Salad

5.0(8)

This is a deliciously creamy yet low-fat potato salad. The french dressing plus the mayo and yogurt adds some tang and colour to the salad. I have never felt the need to add any salt to this recipe. Plan ahead, this salad needs 2x4 hours chill time. NOTE: If you choose to use the whole eggs instead of egg whites the fat content of this salad will increase. It is also nice to use the 3 or 4 egg whites and then use one sliced whole egg as a decorative topping.

by LUv 2 BaKE·published 2005-09-06

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Potato

Servings

8 serving(s)

Total time

8h 25m

prep 25 min

Calories / serving

280 kcal

Ingredients (14)

serves

6 -8 medium potatoes, unpeeled, cooked and cooled slightlypotato
1/4 cup low-fat French dressing (the bottled kind)
1 cup celery, choppedcelery
1/2 cup dill pickle, choppedpickle
1/2 cup red pepper, choppedbell-pepper
1/4 cup green onion, finely choppedscallion
1/2 cup radish, thinly slicedradish
1/2 cup light mayonnaisemayonnaise
1/2 cup plain fat-free yogurtyogurt
1 tablespoon prepared mustardmustard
2 teaspoons lemon juicelemon-juice
1/2 teaspoon salt (optional)salt
1/2 teaspoon fresh ground pepperpepper
4 hard-cooked egg white or 3 whole hardboiled eggegg

Instructions (7 steps)

01Peel warm potatoes; cut into cubes.
02Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.

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Rich recipe — supports nutrition-aware planning.