2 lb red potatoes, boiled in their jackets,
then cut in cubes
1 red onion, sliced
1 or 2 stalks celery, sliced crosswise
1 dill pickle, sliced
1/2 cup Best Foods (Hellman's) low fat mayo
1 tablespoon mustard
enough dill pickle juice to stretch the mayo (or you can use lemon juice or red wine vinegar.)
chopped fresh Italian parsley
If you like sugar, add it to your taste.
Mix all the ingredients together and let sit for 1/2 hour before serving to allow the flavors to blend.I need a recipe for a delicious low fat potato salad.?
y can't have a low fat potato salad because potato is not low fat, if y want to loose weight choose different salads for example mozzarella, tomato, salad, maize,olive green %26amp; black, tuna with a little bit of oil, salt, and balsam winegar that's great!!! Italian salads!!! y can also use different ingredients like eggs, oranges, beans etc... byeI need a recipe for a delicious low fat potato salad.?
use the ingredients you would normally use: cooked potatoes, boiled eggs, onions, celery, salt sensse(1/3 less than regular salt), pepper, and here's the low fat part: low fat or fat free mayo. Hope you like it!
Good luck. Examine your question.....LOL
i think you are searching green salad recipe ..
because potato and low fat are not good match ...
Use low fat mayo, add mustard, dill weed and or dill pickles, red skin potatoes (with the skins on) and a little sweet onoin, salt and pepper.
A nice change from potato salad drenched in mayo...but you either LOVE this recipe or you don't...no middle ground.
Jacques Pepin's French Potato Salad
Recipe from: Julia and Jacques Cooking at Home
Yield: About 6 cups, serving 4 to 6
INGREDIENTS
2 pounds fingerling potatoes or other small waxy potatoes
1/2 cup or so extra-virgin olive oil
1/2 cup 1/4-inch slices of scallion, green and white parts
1/2 cup chopped onion
3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 tablespoons Dijon-style mustard
2 to 3 tablespoons chopped chives
2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
1/2-1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed
For serving and garnishing: Large radicchio leaves, about 6, from the outside of the head
1 or 2 hard-boiled eggs, coarsely chopped
Chopped fresh parsley
DIRECTIONS:
Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
2. Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
3. Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
4. Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.
BON APPETITE!
