Potato salad is one of The Husband’s favorite things especially when you are pairing it with BBQ. I am not a huge fan of most versions since they are often so high in fat and honestly just not worth the calories you have to spend for such a small serving. One of my favorite things to do is to take a fattening favorite and make it healthier. This is how I came up with my healthier version of Potato Salad. The only problem now is that he requests this instead of the convenient store bought kind…..hmmm, I guess it’s better to make it for him from scratch though, right?
A Healthier Potato Salad
What you’ll need:
2 pounds small all-purpose white or red potatoes
1/2 cup chopped celery (about 2-3 medium stalks)
1/2 cup finely chopped red onion
1/4 cup chopped bread n butter pickles
1 large clove of garlic, minced
2/3 can large olives, halved
3 tablespoons sweet pickle relish
3 hard-cooked large eggs, chopped
3/4 cup low-fat mayonnaise
2 tablespoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of hot sauce
Sprinkle or two of paprika
Instructions:
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10-15 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl. Add celery, onion, pickles, garlic, pickle relish, olives, and eggs; toss gently.
Combine mayonnaise, mustard, salt, hot sauce (if using) and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Sprinkle with paprika.
Cover and chill 1 to 24 hours.
Yield: 8 servings (serving size: 1 cup) – 6 points+ per 1 cup, vs 8 for a 1/2 c of the real deal.
Calories 210.8, Total Fat 10.3 g, Saturated Fat 1.6 g, Polyunsaturated Fat 4.2 g, Monounsaturated Fat 3.3 g, Cholesterol 85.5 mg Sodium 774.6 mg, Potassium 612.3 mg, Total Carbohydrate 27.1 g, Dietary Fiber 3.0 g, Sugars 1.6 g, Protein 5.1 g
This recipe is going to be paired up with tonights non-traditional Easter Dinner ~ BBQ! See you later for some good dinner grub 🙂
ooh, I like the addition of eggs in this. the egg yolks make it so creamy, and yolks are healthy, too!
Hi Burp ~ love the name! I never thought about that with the yolks, but, you are right – they do make it creamier.
Hi Burp ~ love the name! I never thought about that with the yolks, but, you are right – they do make it creamier.
Ok Danica. Made this potato salad tonight. Fantastic. My husband (who is a very good cook), thought this was one of the best potato salads he has ever tasted! Coming from him, that’s a BIG statement. We added a little dill pickle relish to round out the flavor, but it was excellent. I can’t begin to tell you how looking at your recipes has really helped with the program this time around. I hope you have a great Memorial Day weekend. Thank you so much for sharing your knowledge. Michele
Hi Danica, I have been gone for quite awhile, but now I am back and am again in Weight Watchers, and Have lost 12 lbs so far, and I am re signed up for your web page, Really missed you! First question on your Potato Salad, my hubby is more the dill pickle eater,I was just wondering if I can use them instead of the sweet ones? And instead of Hot sauce ,use Topatio? Thank you so very much!
HI Colleen,
Welcome back! It’s always great to hear from you. Yes, you could easily use dill pickles/pickle relish and Tapatio is what I use for my hot sauce dashes.
Enjoy!
Danica
Can you name a low fat mayo that you use and like? I like vegennaise which is a soy product as I often avoid dairy when I can. Love your site. I just found it and I really like it. Keep the vegan recipes coming. I have found a vegan cheese that melts that I like alot and it is by Diaya. They make a Pepperjack that I really like and replace for dairy cheese in a lot of recipes. Diane
Hi Diane,
I have used the Best Foods Mayo that is made with olive oil as another option for a Mayo that excludes dairy.
Danica