Best 5 10 Minute Low Fat Potato Salad Recipes

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Indulge in a delightful culinary creation that combines the simplicity of classic potato salad with a modern twist of health consciousness. This 10-minute low-fat potato salad is a symphony of flavors and textures, featuring creamy potatoes, crisp vegetables, and a tangy yet balanced dressing. With its reduced fat content, you can savor the deliciousness of this dish without sacrificing taste or satisfaction. Explore variations of this recipe, including a vegan option and a mustard-based dressing, each offering unique flavor profiles that cater to diverse preferences. Embark on this culinary journey and elevate your taste buds with this delectable and guilt-free potato salad experience.

Check out the recipes below so you can choose the best recipe for yourself!

10 MINUTE LOW-FAT POTATO SALAD



10 Minute Low-Fat Potato Salad image

Potato salad from scratch in just 10 minutes, and it's low fat too. I love the creamy taste of the dressing, and the olives compliment the mustards. This can easily be double to accommodate a larger family, however it would take about 5 minutes longer to prepare.

Provided by Random Rachel

Categories     < 15 Mins

Time 10m

Yield 3 serving(s)

Number Of Ingredients 7

4 potatoes (kiwi sized)
1/2 cup plain fat-free yogurt
1 tablespoon salad dressing (or mayo)
1 tablespoon Dijon mustard
1 tablespoon spicy mustard
1 pickle (or 1/4 cup relish)
1/4 cup sliced green olives (with pimentos)

Steps:

  • Wash, dry, and stab potatoes. Place on a microwave safe plate and nuke for 6 min 40 sec. (If you double the recipe, increase the time to 11 min 20 sec.).
  • Meanwhile, stir the yogurt and mayo together in your serving bowl, add the mustards and set aside.
  • Dice the pickle, add it and the olives to the dressing mix.
  • When the potatoes are done, slit each into quarters, and rinse in a strainer under cold water until cool enough to handle. Chop them into bite sized pieces, and rinse again until they are cooled completely.
  • Toss the potatoes in the dressing and -tada- you have fresh potato salad in under 10 minutes.

Nutrition Facts : Calories 275.5, Fat 3, SaturatedFat 0.5, Cholesterol 3.9, Sodium 565, Carbohydrate 55.1, Fiber 7.2, Sugar 6.3, Protein 9

SKINNY CLASSIC POTATO SALAD



Skinny Classic Potato Salad 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 By Betty Crocker Kitchens

Categories     Lunch

Time 1h30m

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, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g

LOW FAT POTATO SALAD



Low Fat Potato Salad image

Relate Jesse and Anne Foust from Bluefield, West Virginia, "We like to make this chunky salad the day before to let the flavors mellow."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 12

2 pounds red potatoes, cubed
1/2 cup Italian salad dressing
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup thinly sliced radishes
1/4 cup minced fresh parsley
1 teaspoon salt, optional
1/2 teaspoon pepper
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sugar

Steps:

  • Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine the mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts :

LOW-FAT POTATO SALAD



Low-Fat Potato Salad image

This is a deliciously creamy yet low-fat potato salad. The french dressing plus the mayo and yogurt adds some tang and colour to the salad. I have never felt the need to add any salt to this recipe. Plan ahead, this salad needs 2x4 hours chill time. NOTE: If you choose to use the whole eggs instead of egg whites the fat content of this salad will increase. It is also nice to use the 3 or 4 egg whites and then use one sliced whole egg as a decorative topping.

Provided by LUv 2 BaKE

Categories     Potato

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 279.6, Fat 9.9, SaturatedFat 1.1, Cholesterol 5.6, Sodium 1388.2, Carbohydrate 39.8, Fiber 7.5, Sugar 6.3, Protein 10.5

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

Tips:

  • Use a variety of potato types. This will give your salad a more interesting flavor and texture. For example, you could use a combination of Yukon Gold, red potatoes, and fingerling potatoes.
  • Boil the potatoes until they are just tender. You don't want them to be too mushy, or they will fall apart when you mix them with the other ingredients.
  • Cool the potatoes completely before adding them to the salad. This will help to prevent the salad from becoming watery.
  • Use a light and flavorful dressing. A simple vinaigrette or yogurt-based dressing is a good choice.
  • Add your favorite mix-ins. Some popular options include celery, onion, hard-boiled eggs, bacon, and cheese.
  • Chill the salad for at least 30 minutes before serving. This will allow the flavors to meld together.

Conclusion:

Potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its simple ingredients and endless variations, potato salad is a versatile dish that can be enjoyed by people of all ages. Whether you like it classic or with a twist, there's a potato salad recipe out there for everyone.

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