10 Minute Low Fat Potato Salad Recipes

LOW FAT POTATO SALAD

Steps:

• 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.

10 MINUTE LOW-FAT POTATO SALAD

Steps:

• Wash, dry, and stab potatoes. Place on a microwave safe plate and nuke for 6 min 40 sec. (If you double the recipe, increase the time to 11 min 20 sec.).
• Meanwhile, stir the yogurt and mayo together in your serving bowl, add the mustards and set aside.
• Dice the pickle, add it and the olives to the dressing mix.
• When the potatoes are done, slit each into quarters, and rinse in a strainer under cold water until cool enough to handle. Chop them into bite sized pieces, and rinse again until they are cooled completely.
• Toss the potatoes in the dressing and -tada- you have fresh potato salad in under 10 minutes.

LOW-FAT POTATO SALAD

Steps:

• Peel warm potatoes; cut into cubes.
• Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.
• After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.
• In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.
• Pour dressing over salad; toss; stir in egg whites.
• Cover salad and refrigerate at least 4 hours or overnight.
• Before serving, if desired, sprinkle with paprika.

LOW FAT POTATO SALAD

Steps:

• Cook Potatoes, let cool.
• Combine with celery and onions.
• Mix together mayonnaise, vinegar, mustard, salt and pepper.
• Pour over potato mixture and combine to coat the vegetables. Refrigerate.