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Low Fat Potato Salad

 Low Fat Potato Salad
Relate Jesse and Anne Foust from Bluefield, West Virginia, "We like to make this chunky salad the day before to let the flavors mellow."
14 ServingsPrep: 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.
Nutritional Facts: One 1/2-cup serving (prepared with fat-free Italian salad dressing and mayonnaise and without salt) equals 55 calories, 0.55 g fat (0 saturated fat), 0 cholesterol, 147 mg sodium, 11 g carbohydrate, 0 fiber,

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Low Fat Potato Salad (continued)

Nutritional Facts: 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.