Creamy Potato Salad

4.0 14
4 stars
(14)
Photo: Johhny Autry; Styling: Cindy Barr
Recipe from Cooking Light

Light mayonnaise and nonfat Greek yogurt add creaminess without excess fat to this fingerling potato salad. A ½-cup portion has only 2.5 grams of fat.

 

Ingredients

  • 1 large egg
  • 3/4 pound fingerling potatoes
  • 2 tablespoons light mayonnaise
  • 1 tablespoon plain nonfat Greek yogurt
  • 1 1/2 teaspoons prepared mustard
  • 1/3 cup prechopped celery
  • 3 tablespoons prechopped red onion
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Place a saucepan filled two-thirds with water over high heat; add egg, and cover. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.
  2. 2. Combine remaining ingredients in a medium bowl; add potatoes. Peel and coarsely chop egg; add to potatoes.
  3. VARIATION 1
  4. Sour Cream–Dill: Prepare base recipe through step 1; omit egg. Combine 1/2 cup diced English cucumber, 2 tablespoons reduced-fat sour cream, 1 1/2 tablespoons plain fat-free Greek yogurt, 1 1/2 teaspoons chopped fresh dill, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.
  5. Serves 6 (serving size: 1/2 cup)
  6. Calories 50 (0% from fat); Fat 0.7g (sat 0.4g); Sodium 87mg
  7. VARIATION 2
  8. German-Style: Prepare recipe through step 1; omit egg. Cook 2 slices center-cut bacon over medium-high until crisp; crumble. Add 1 tablespoon olive oil to drippings in pan. ­Return pan to medium-high. Add 2 teaspoons brown sugar, 1 teaspoon minced garlic, and 2 teaspoons Dijon; cook 1 minute. Add 3 tablespoons cider vinegar; bring to a boil. Remove from heat; stir in 1/4 teaspoon pepper and 1/8 teaspoon kosher salt. Combine sugar mixture, potatoes, and 1/3 cup sliced green onions. Top with bacon.
  9. Serves 6 (serving size: 1/3 cup)
  10. Calories 82 (0% from fat); Fat 3.1g (sat 0.7g); Sodium 132mg
  11. VARIATION 3
  12. Lemon-Herb: Prepare base recipe through step 1; omit egg. Whisk together 1 tablespoon olive oil, 1/4 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 teaspoon Dijon, and 1/4 teaspoon pepper in a bowl. Stir in 1/3 cup chopped arugula, 2 tablespoons sliced kalamata olives, 1 tablespoon chopped parsley, 1 tablespoon chopped fresh basil, and 1 tablespoon chopped fresh chives. Add drained potatoes; toss gently to coat.
  13. Serves 6 (serving size: 1/3 cup)
  14. Calories 75 (0% from fat); Fat 3.6g (sat 0.5g); Sodium 101mg

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Laura Zapalowski,
March 2012

Nutritional Information

  • Calories: 74
  • Fat: 2.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 2.5g
  • Carbohydrate: 10.5g
  • Fiber: 1.2g
  • Cholesterol: 32mg
  • Iron: 0.6mg
  • Sodium: 148mg
  • Calcium: 16mg