Savory Potato Salad with a Low-Fat Twist

A potato salad is a dish with boiled, tender potatoes as its main ingredient and has a variety of other ingredients to further enhance the flavors. In general, potato salads are considered as a side dish since it usually accompanies the main course.

This traditional, old-fashioned potato salad recipe with eggs, celery and relish is perfect for those who crave their all-time favorite side dish but need to watch out what they eat. If you are on a low-fat diet but cannot resist the temptation of a good potato salad, then this recipe will surely allow you to give in to your guilt without sabotaging your long-term diet plan.

This classical potato salad recipe yields 10 servings and only takes 20 minutes to finish. Each serving of half a cup has a total of 98 Calories, with only 2g of Total Fat and another 2g for Trans Fat so you do not have to worry about ruining your precious diet plan. It contains 21mg Cholesterol, 212mg of Sodium, 291mg of Potassium, 2g of Dietary Fibers and 2g of Protein.

A welcoming addition to any picnic, lunch parties, party events or a barbecue galore, this savory potato salad will surely delight anyone— even the weight-conscious people cannot resist its aura! With tender and creamy fingerling potatoes, classic hard-boiled egg, light mayonnaise and mustard, heightened with nutritious vegetables and flavorful spices all coming together, your family or friends will surely go raving for this mouth-watering side dish— the one and only potato salad recipe you will ever need!

CategoryDifficultyBeginner

Here’s a potato salad that’s both traditional and new—with great taste and a low-fat twist.

Yields10 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

 6 medium potatoes (about 2 pounds)
 2 stalks celery, finely chopped
 2 scallions, finely chopped
 ¼ cup red bell pepper, coarsely chopped
 ¼ cup green bell pepper, coarsely chopped
 1 tablespoon onion, finely chopped
 1 egg, hard boiled, chopped
 6 tbsp mayonnaise, light
 1 tsp mustard
 ½ tsp salt
 ¼ tsp black pepper
 ¼ tsp dill weed, dried

Directions

1

Wash potatoes, cut in half, and place in saucepan of cold water.

2

Cook covered over medium heat for 25–30 minutes or until tender

3

Drain and dice potatoes when cool.

4

Add vegetables and egg to potatoes and toss.

5

Blend together mayonnaise, mustard, salt, pepper, and dill weed.

6

Pour dressing over potato mixture and stir gently to coat evenly.

7

Chill for at least 1 hour before serving.

Nutrition Facts

Serving Size ½ cup

Servings 10


Amount Per Serving
Calories 98Calories from Fat 3
% Daily Value *
Total Fat 2g4%
Saturated Fat 0g
Trans Fat 2g
Cholesterol 21mg8%
Sodium 212mg9%
Potassium 291mg9%
Total Carbohydrate 18g6%
Dietary Fiber 2g8%
Sugars 0g
Protein 2g4%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 6 medium potatoes (about 2 pounds)
 2 stalks celery, finely chopped
 2 scallions, finely chopped
 ¼ cup red bell pepper, coarsely chopped
 ¼ cup green bell pepper, coarsely chopped
 1 tablespoon onion, finely chopped
 1 egg, hard boiled, chopped
 6 tbsp mayonnaise, light
 1 tsp mustard
 ½ tsp salt
 ¼ tsp black pepper
 ¼ tsp dill weed, dried

Directions

1

Wash potatoes, cut in half, and place in saucepan of cold water.

2

Cook covered over medium heat for 25–30 minutes or until tender

3

Drain and dice potatoes when cool.

4

Add vegetables and egg to potatoes and toss.

5

Blend together mayonnaise, mustard, salt, pepper, and dill weed.

6

Pour dressing over potato mixture and stir gently to coat evenly.

7

Chill for at least 1 hour before serving.

Savory Potato Salad with a Low-Fat Twist

Nancy Lee

Nancy Lee

Hey there, I'm Nancy, founder and editor in chief here at Cooky Mom, and I’m absolutely in love with food and health blogs. I'm on a mission to share my insider cooking, food and health tips with all of you...

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