Healthy Potato Salad Recipe

5 3 5
Healthy Potato Salad Recipe
Healthy Potato Salad Recipe photo by Taste of Home
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Healthy Potato Salad Recipe

Read Reviews
5 3 5
Publisher Photo
"Here's a heart-healthy version of my longtime favorite potato salad recipe," says Pat Potter, Calumet City, Illinois. "It's colorful and chock-full of good crunchy ingredients."
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 pounds small red potatoes, quartered
  • 5 hard-boiled large eggs
  • 3/4 cup fat-free mayonnaise
  • 2 teaspoons cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large sweet onion, chopped
  • 2 celery ribs, chopped
  • 1/2 cup chopped green onions
  • 1/2 cup julienned sweet red pepper
  • 1/4 cup minced fresh parsley

Directions

Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain; cool for 30 minutes.
Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-in. pieces.
In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, egg whites, onion, celery, green onions, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled. Yield: 10 servings.
Originally published as Healthy Potato Salad in Light & Tasty October/November 2004, p43

Nutritional Facts

3/4 cup: 110 calories, 1g fat (0 saturated fat), 2mg cholesterol, 305mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

  • 2 pounds small red potatoes, quartered
  • 5 hard-boiled large eggs
  • 3/4 cup fat-free mayonnaise
  • 2 teaspoons cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large sweet onion, chopped
  • 2 celery ribs, chopped
  • 1/2 cup chopped green onions
  • 1/2 cup julienned sweet red pepper
  • 1/4 cup minced fresh parsley
  1. Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain; cool for 30 minutes.
  2. Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-in. pieces.
  3. In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potatoes, egg whites, onion, celery, green onions, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled. Yield: 10 servings.
Originally published as Healthy Potato Salad in Light & Tasty October/November 2004, p43

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Reviews forHealthy Potato Salad

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MY REVIEW
DebFr9999 User ID: 7612742 145910
Reviewed Jan. 26, 2014

"Reduced mayo by 2/3 and used Greek yogurt (plain) instead. Came out great. Makes a large amount of salad., so would be good for a bigger group. Added yellow mustard to the leftover portion for variety and that was geat also. Husband is a big potato salad fan and was happy with this coming into our low-fat recipe box."

MY REVIEW
Niblick1 User ID: 7296864 96438
Reviewed Jun. 9, 2013

"Great potato salad and very heart healthy too. There are some excellent non fat/non cholesterol mayos today with no loss in taste"

MY REVIEW
krobins User ID: 3534246 64432
Reviewed Jun. 11, 2009

"I love this potato salad! The only thing that I did different was use light Miracle Whip instead of fat free Mayo. I took it to work and everyone wanted the recipe! Great blend of flavors. Will definitely make this again!"

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