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.
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
How to Make It
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.
Combine remaining ingredients in a medium bowl; add potatoes. Peel and coarsely chop egg; add to potatoes.
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.
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.
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i'm a bit confused as the portions for the yogurt and mayo in the video appear to be much greater than what is listed in the recipe....the final product in the video also doesn't look as "naked" with respect to the sauce as the picture above. those who have made this, did you stick with the recipe or add more to be consistent with the video?
I liked the look of this recipe because of the lack of excess fat. Unfortunately DH did not care for at all. I'm sure part of that dislike was because of the lack of fat; but the mustard may have contributed as well.
This is such an amazing salad! I love & enjoy every single bite of it, the beauty of the low nutritional content within the rich, crunchy and creamy textures to it. It's like having the original version of the traditional creamy potato salad and its Sooo good to know that this super fast, easy, creamy & delicious salad is super healthy & llight in calories! Thanks Cooking Light contributors for another hit in my kitchen and with my family & friends! Everyone that eats it, loves this salad!!;)) Oh & I didn't need to add any substitutions to it! It was just perfect;)
I'm a southern girl, so I have high standards for potato salad, and this was a bit of a disappointment. Of course I realize it's because it's not loaded with mayonnaise. I just felt it was quite dry and flavorless. Next time I might think to throw in some pimentos for some added zing.