Zesty Low-Fat Potato Salad Recipe

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Zesty Low-Fat Potato Salad Recipe
Zesty Low-Fat Potato Salad Recipe photo by Taste of Home
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Zesty Low-Fat Potato Salad Recipe

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4 1
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Zesty Potato Salad in Light & Tasty June/July 2003, p39

Nutritional Facts

3/4 cup: 162 calories, 2g fat (1g saturated fat), 7mg cholesterol, 693mg sodium, 32g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Zesty Potato Salad in Light & Tasty June/July 2003, p39

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