Low-Fat Potato Salad Recipe

Name: Low-Fat Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 medium potatoes, unpeeled, cooked and cooled slightly; 1/4 cup low-fat French dressing (the bottled kind); 1 cup celery, chopped; 1/2 cup dill pickle, chopped; 1/2 cup red pepper, chopped; 1/4 cup green onion, finely chopped; 1/2 cup radish, thinly sliced; 1/2 cup light mayonnaise; 1/2 cup plain fat-free yogurt; 1 tablespoon prepared mustard; 2 teaspoons lemon juice; 1/2 teaspoon salt (optional); 1/2 teaspoon fresh ground pepper; 4 hard-cooked egg white or 3 whole hardboiled egg

Servings: persons

6 -8 medium potatoes, unpeeled, cooked and cooled slightly
1/4 cup low-fat French dressing (the bottled kind)
1 cup celery, chopped
1/2 cup dill pickle, chopped
1/2 cup red pepper, chopped
1/4 cup green onion, finely chopped
1/2 cup radish, thinly sliced
1/2 cup light mayonnaise
1/2 cup plain fat-free yogurt
1 tablespoon prepared mustard
2 teaspoons lemon juice
1/2 teaspoon salt (optional)
1/2 teaspoon fresh ground pepper
4 hard-cooked egg white or 3 whole hardboiled egg

1
Peel warm potatoes; cut into cubes.
2
Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.
3
After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.
4
In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.
5
Pour dressing over salad; toss; stir in egg whites.
6
Cover salad and refrigerate at least 4 hours or overnight.
7
Before serving, if desired, sprinkle with paprika.

1249

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 -8 medium potatoes, unpeeled, cooked and cooled slightly, 1/4 cup low-fat French dressing (the bottled kind), 1 cup celery, chopped, 1/2 cup dill pickle, chopped, and more.

Yes, Low-Fat Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Low-Fat Potato Salad

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