CALORIES IN POTATO SALAD RECIPES

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CLASSIC POTATO SALAD RECIPE | EATINGWELL



Classic Potato Salad Recipe | EatingWell image

In this healthy and creamy potato salad recipe, yogurt replaces half of the mayo and we keep the potato skins on for more fiber and potassium. To hard-boil the eggs while your potatoes are steaming, place them directly on top of the potatoes in the steamer basket. They'll be perfectly hard-boiled when the potatoes are tender.

Provided by EatingWell Test Kitchen

Categories     Healthy Potluck Side Dish Recipes

Total Time 45 minutes

Number Of Ingredients 9

2?½ pounds yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
¾ teaspoon salt, divided
½ cup mayonnaise
½ cup low-fat plain yogurt
¼ cup finely chopped onion
2 tablespoons Dijon mustard
½ teaspoon ground pepper
2 hard-boiled eggs, chopped
1 cup chopped celery

Steps:

  • Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.
  • Meanwhile, whisk mayonnaise, yogurt, onion, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, eggs and celery; stir well to coat. Serve at room temperature or refrigerate until cold.

Nutrition Facts : Calories 145.7 calories, CarbohydrateContent 24 g, CholesterolContent 40.3 mg, FatContent 3.9 g, FiberContent 1.7 g, ProteinContent 4.5 g, SaturatedFatContent 0.9 g, SodiumContent 325.1 mg, SugarContent 3.2 g

SKINNY CLASSIC POTATO SALAD RECIPE - BETTYCROCKER.COM



Skinny Classic Potato Salad Recipe - BettyCrocker.com image

53% fewer calories • 74% less fat • 75% less sat fat than the original recipe. Feel good about passing this slimmed salad at picnics and potlucks!

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 10

6 medium red potatoes (2 lb), unpeeled
2 hard-cooked eggs, chopped
2 medium stalks celery, thinly sliced (1 cup)
1 medium onion, chopped (1/2 cup)
3/4 cup reduced-fat mayonnaise
1/2 cup fat-free sour cream
1 tablespoon yellow mustard
1 teaspoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
  • In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
  • Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.

Nutrition Facts : Calories 200 , CarbohydrateContent 26 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 370 mg, SugarContent 3 g, TransFatContent 0 g

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