Almost Fat Free Green Onion Potato Salad Recipes

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ALMOST FAT-FREE GREEN ONION POTATO SALAD



Almost Fat-Free Green Onion Potato Salad image

Potato salad is the first food I can remember eating. Since it was my first culinary memory I am very particular about how I like my potato salad made. Basically, there's my mom's recipe, which is perfect, and every other version. So while I usually don't stray from what I consider 'real' potato salad, once in a while I will mix it up and try something new.

Provided by Chef John

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8

2 pounds red potatoes
2 tablespoons olive oil
1 bunch green onions, chopped, dark green parts separated from white and light green parts
3 cloves minced garlic
¾ cup plain yogurt
1 teaspoon prepared yellow mustard
1 pinch cayenne pepper
salt and freshly ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse with cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch cubes.
  • Heat oil in a skillet over medium heat. Cook and stir white and light green onion pieces until soft and slightly golden, 3 to 5 minutes. Add garlic, stir, and remove skillet from heat.
  • Stir potatoes, green onion-garlic mixture, dark green onion pieces, yogurt, yellow mustard, cayenne pepper, salt, and black pepper together in a bowl until evenly combined.

Nutrition Facts : Calories 180 calories, Carbohydrate 29.6 g, Cholesterol 1.8 mg, Fat 5.3 g, Fiber 3.6 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 46.6 mg, Sugar 4.6 g

ALMOST FAT-FREE GREEN ONION POTATO SALAD



ALMOST FAT-FREE GREEN ONION POTATO SALAD image

Categories     Vegetable     Potato     Yogurt

Number Of Ingredients 8

2 pounds red potatoes
2 tablespoons olive oil
1 bunch green onions, chopped/dark green parts separated from white and light green parts
3 cloves garlic, minced
3/4 cup plain yogurt
1 teaspoon prepared yellow mustard
1 pinch cayenne pepper
1 recipe (to taste) salt and freshly ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse with cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch cubes.
  • Heat oil in a skillet over medium heat. Cook and stir white and light green onion pieces until soft and slightly golden, 3 to 5 minutes. Add garlic, stir, and remove skillet from heat.
  • Stir potatoes, green onion-garlic mixture, dark green onion pieces, yogurt, yellow mustard, cayenne pepper, salt, and black pepper together in a bowl until evenly combined.

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