WARM POTATO SALAD, LOW FAT
Dietitian's tip: A mixture of smooth and whole-grain mustards forms the base for vinaigrette much lighter than traditional mayonnaise dressings. This salad is most flavorful when served warm or at room temperature. Makes 6 "healthy" (read: really small) servings.
Provided by Annacia
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
- Drain and let stand until just cool enough to handle.
- Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish.
- In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.
- While whisking, slowly drizzle in the olive oil to make a thick dressing.
- Stir in the parsley, salt and pepper.
- Pour the dressing over the warm potatoes, mix gently and serve immediately.
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Natasha Stephen
[email protected]This is my new favorite potato salad recipe. It's so easy to make, and it's always a crowd-pleaser.
Michaels Smith
[email protected]I made this salad for a barbecue last weekend, and it was a huge hit. Everyone loved it!
Bintiram Chaudhary
[email protected]This salad is a great way to use up leftover vegetables. I often add chopped carrots, celery, or peas.
Bishop Preston
[email protected]I added some chopped fresh herbs to the salad, such as chives, parsley, and dill. It really brightened up the flavor.
Ashiq Jamshed
[email protected]I'm not a big fan of mayonnaise, so I used Greek yogurt in the dressing instead. It was just as creamy and delicious.
Rumika Madushan Bro
[email protected]This is a great recipe for meal prep. I make a big batch of it on the weekend, and then I have lunch for the whole week.
Demon Blue 392
[email protected]I love that this salad can be served warm or cold. It's perfect for any occasion.
Landon Beegle
[email protected]I used a variety of potatoes in this salad, including red potatoes, Yukon Gold potatoes, and fingerling potatoes. They all turned out great.
EBUZOME CHIAMAKA
[email protected]I'm a vegetarian, so I omitted the bacon from this recipe. It was still delicious!
Karna Ale
[email protected]I love the addition of bacon to this salad. It adds a nice smoky flavor.
Borsha Islam
[email protected]This is a great recipe for using up leftover potatoes. I always have some on hand, so it's nice to have a recipe that I can use them in.
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[email protected]I made this salad for a party last weekend, and everyone raved about it. I'll definitely be making it again.
Ashlynn Love
[email protected]This salad is perfect for potlucks and picnics. It's always a crowd-pleaser.
Maryan apdilaahi Guleed
[email protected]I love that this recipe is so easy to make. I can have it on the table in under 30 minutes.
Bruce Stevenson
[email protected]This is the best potato salad I've ever had! It's so creamy and flavorful, and the potatoes are cooked perfectly.
Nikolai Delaughder
[email protected]I'm not usually a fan of potato salad, but this recipe changed my mind. The combination of flavors and textures is amazing.
Arslan Ashiq
[email protected]I've made this salad several times now, and it's always a hit with my family and friends. The dressing is perfectly balanced, and the potatoes are cooked to perfection.
Avery Slaven-Wamsley
[email protected]This potato salad is a game-changer! It's so flavorful and satisfying, yet still light and healthy. I love that it's made with low-fat ingredients, so I can enjoy it without guilt.