POTATO SALAD CALORIES RECIPES

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SKINNY CLASSIC POTATO SALAD RECIPE - BETTYCROCKER.COM

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

CALORIE-TRIMMED POTATO SALAD RECIPE | EATINGWELL



Calorie-Trimmed Potato Salad Recipe | EatingWell image

Silken tofu stands in for mayonnaise in this otherwise-classic potato salad recipe.

Provided by Diabetic Living Magazine

Categories     Low-Calorie Spring Salad Recipes

Total Time 4 hours 45 minutes

Number Of Ingredients 14

3 pounds round red or Yukon Gold potatoes
1 (12.3 ounce) package soft, silken-style tofu (fresh bean curd)
3 tablespoons lemon juice
1 tablespoon yellow mustard
1 clove garlic, minced
1 teaspoon salt, plus more to taste
2 tablespoons olive oil
1 cup chopped celery
1 medium red bell pepper, chopped
3 hard-boiled eggs, peeled and coarsely chopped
½ cup sliced green onions
½ cup chopped dill pickles
Ground black pepper
Milk or pickle juice, as needed

Steps:

  • Place potatoes in a 4-quart Dutch oven and add enough lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are just tender. Drain well; cool slightly. Peel and cube the potatoes.
  • Meanwhile, combine tofu, lemon juice, mustard, garlic and 1 teaspoon salt in a food processor or blender. Process or blend until smooth. With the processor or blender running, add oil in a thin, steady stream. When necessary, stop processor or blender and scrape down sides. Set aside.
  • In a very large bowl, combine cubed potatoes, celery, red pepper, eggs, onions and pickles. Add dressing, tossing lightly to coat. Season to taste with additional salt and pepper. Cover and chill for 4 to 24 hours. Before serving, add milk or pickle juice, 1 tablespoon at a time, to reach desired consistency.

Nutrition Facts : Calories 113 calories, CarbohydrateContent 16 g, CholesterolContent 46 mg, FatContent 4 g, SaturatedFatContent 1 g, SodiumContent 286 mg, SugarContent 2 g

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