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Zesty Low-Fat Potato Salad

 Zesty Low-Fat Potato Salad
I adjusted the original recipe for this cold, creamy salad to better suit my tastes. The cilantro comes through nicely...while green chilies and chili powder add a little kick and a hint of color. —Raquel Haggard of Edmond, Oklahoma
6 ServingsPrep: 25 min. + chilling

Ingredients

  • 2 pound red potatoes, cubed
  • 3/4 cup fat-free mayonnaise
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup minced fresh cilantro
  • 1 can (4 ounces) chopped green chilies
  • 3 green onions, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash garlic powder

Directions

  • Place potatoes in a saucepan and cover with water. Bring to a boil.
  • Reduce heat; cover and cook for 15 minutes or just until tender.
  • Drain and rinse with cold water.
  • In a small bowl, combine the remaining ingredients. Place potatoes in
  • a large bowl. Add dressing and toss to coat. Cover and refrigerate
  • for 2 hours or until chilled. Yield: 6 servings.
Nutritional Facts: One serving (3/4 cup) equals 162 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 693 mg sodium, 32 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 starch.