Potato Salad Recipes

Potato Salad Recipes for Salads and Salad Dressings - How Foods Fight Cancer

MAKES ABOUT 4 CUPS (4 SERVINGS)

This is a low-fat version of the traditional summertime favorite. You won’t miss the fat and
you’ll be healthier for it! You can use any variety of potato that you like.

2 medium potatoes, peeled (if desired) and cut into
1⁄2-inch cubes (about 21⁄2 cups)
1⁄2 cup diced sweet onion
1⁄2 cup diced celery
1⁄2 small red bell pepper, finely diced
1⁄4 cup minced fresh parsley
1 teaspoon dried dill weed
1⁄4 cup fat-free or low-fat vegan mayonnaise
1 tablespoon seasoned rice vinegar
11⁄2 teaspoons mustard
1⁄8 teaspoon salt
1⁄8 teaspoon ground black pepper


1. Steam the potatoes until just barely tender when pierced with a knife,
about 10 minutes. Do not overcook. Transfer to a large bowl and
add the onion, celery, bell pepper, parsley, and dill weed.

2. In a separate bowl, combine the mayonnaise, vinegar, mustard, salt,
and pepper. Mix well. Add to the potato mixture and toss gently
until evenly distributed. Chill thoroughly before serving.

3. Stored in a covered container in the refrigerator, leftover Potato
Salad will keep for up to 3 days.

PER SERVING: 135 calories; 3.8 g fat; 0.5 g saturated fat; 25.1% calories from fat; 0 mg cholesterol;
2.9 g protein; 23.7 g carbohydrate; 4.7 g sugar; 3.4 g fiber; 289 mg sodium; 46 mg calcium;
2.3 mg iron; 36.4 mg vitamin C; 394 mcg beta-carotene; 1.1 mg vitamin E