Low Fat Potato Salad Recipe

5 1 1
Low Fat Potato Salad Recipe
Low Fat Potato Salad Recipe photo by Taste of Home
Publisher Photo

Low Fat Potato Salad Recipe

Read Reviews
5 1 1
Publisher Photo
Relate Jesse and Anne Foust from Bluefield, West Virginia, "We like to make this chunky salad the day before to let the flavors mellow."
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 pounds red potatoes, cubed
  • 1/2 cup Italian salad dressing
  • 1 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red onion
  • 1/2 cup thinly sliced radishes
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 1/2 cup mayonnaise
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon sugar

Directions

Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine the mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 14 servings.
Originally published as Low-Fat Potato Salad in Taste of Home June/July 1998, p18

Nutritional Facts

1/2 cup: 55 calories, 0 fat (0 saturated fat), 0 cholesterol, 147mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

  • 2 pounds red potatoes, cubed
  • 1/2 cup Italian salad dressing
  • 1 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red onion
  • 1/2 cup thinly sliced radishes
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 1/2 cup mayonnaise
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon sugar
  1. Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine the mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 14 servings.
Originally published as Low-Fat Potato Salad in Taste of Home June/July 1998, p18

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MY REVIEW
KLeibs User ID: 4770878 51566
Reviewed Jul. 3, 2010

"I've been making this recipe for years. My whole family loves the unique flavor!"

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