Nytes Low Fat Saladpotato Salad Dressing Recipes

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NYTE'S LOW-FAT SALAD/POTATO SALAD DRESSING



Nyte's Low-Fat Salad/Potato Salad Dressing image

After several comments on the dressing used on my Recipe #259430, I decided to post the dressing separately.

Provided by Nyteglori

Categories     Salad Dressings

Time 2m

Yield 2-4 serving(s)

Number Of Ingredients 6

3 tablespoons low-fat sour cream
2 tablespoons low fat cottage cheese
1 tablespoon parsley, chopped
3 drops Tabasco sauce
3 drops lemon juice
salt and pepper

Steps:

  • Blend sour cream, cottage cheese, Tabasco, lemon juice until smooth.
  • Add parsley, salt and pepper and blend a few seconds longer.

Nutrition Facts : Calories 43.6, Fat 3, SaturatedFat 1.9, Cholesterol 9.9, Sodium 70.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 2.6

CREAMY POTATO SALAD WITH YOGURT VINAIGRETTE



Creamy Potato Salad With Yogurt Vinaigrette image

You may worry about the amount of dressing in this luscious salad, but you'll find that it is largely absorbed by the potatoes. The salad resembles a classic creamy potato salad with lots of crunchy celery, but there's only a smidgen of mayonnaise here. The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.

Provided by Martha Rose Shulman

Categories     easy, weekday, salads and dressings

Time 15m

Yield Serves six to eight

Number Of Ingredients 13

1 medium red onion, diced
1/3 cup vinegar (red or white wine, sherry or apple cider)
1 to 2 garlic cloves, to taste, minced or puréed
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon Hellmann's or Best Foods Mayonnaise (optional)
Freshly ground pepper
2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
4 stalks celery, diced or sliced
3 tablespoons chopped fresh parsley
Optional: 2 or 3 hard-cooked eggs, diced

Steps:

  • In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
  • Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 425 milligrams, Sugar 3 grams, TransFat 0 grams

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