A Healthy & Delicious Spin on Traditional Potato Salad
Ingredients:
- 1.5 lbs baby red potatoes, cut in small pieces
- 1/2 cup green bell pepper, finely diced
- 1/4 cup red (or white) onion, finely diced
- 1-2 garlic cloves (minced)
- 1 celery rib, chopped
- 1/4 cup light mayonnaise
- 2 tsp dijon mustard
- 1 tbsp white wine vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1-2 scallions (green onion), diced (garnish)
Directions:
- Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until tender. Drain & cool potatoes (approx 20-30 minutes) or throw it refrigerator for 10 min.
- In a large bowl, combine the mayonnaise, mustard, vinegar, salt, and pepper. Add the potatoes, green pepper, onion, garlic, and celery; toss to coat. Garnish with Green onion. Cover and refrigerate for 1-2 hours or until chilled.
Yields: Approx 6 (3/4 cup) servings.
Nutritional Info:
One serving (3/4 cup) equals approx.
110 calories, 2.6 g fat (trace saturated fat), 18 g carbohydrate, 3g fiber, 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
ENJOY!!!
NOTE:
- I’m not a huge fan of creamy salads. If you like your potato salad a bit more creamy, add 1/4 cup plain greek yogurt (my choice-healthier option…gives it a creamy flavor w/o the fat) or 1/4 cup light sour cream.
- If you like the traditional potato salad with egg…add two hard boiled egg whites, diced.
Make it a meal…add 1 lb of diced grilled chicken.
I really love your version of the potato salad! Healthy diet is one of my new year’s resolution and this recipe will only add up to my healthy food list! Thanks for sharing it
Annielyn recently posted..beach umbrellas
Annielyn you are so very welcome. I had to play around with a few different recipes but I really enjoyed this one.