Warm Potato Salad Low Fat Recipes

WARM POTATO SALAD, LOW FAT

Steps:

• Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
• Drain and let stand until just cool enough to handle.
• Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish.
• In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.
• While whisking, slowly drizzle in the olive oil to make a thick dressing.
• Stir in the parsley, salt and pepper.
• Pour the dressing over the warm potatoes, mix gently and serve immediately.

WARM DIJON POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
• Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

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.