For the first 42 years of my life I have accepted potato salad as a dish that my mom brings to picnics in her largest Pyrex bowl or as an item that perches in a plastic container next to deli trays. I always enjoyed a dip of my mom's potato salad which contained peeled potatoes, lots of mayonnaise, hard boiled egg chunks, and celery salt, but I often chose to forgo the vibrant yellow potato salads from the deli section of the grocery store. You could say that when it comes to potato salad I could take it or leave it. . . until now!
Yesterday I tried a recipe from my latest edition of the magazine Cook's Country. I always get a thrill when I see my new edition of this periodical from America's Test Kitchen in the mail pile. My mom gave me a subscription for my birthday and it is definitely the gift that keeps on giving. I love to curl up in my favorite chair with a cup of green tea and my new Cook's Country. I scan the gorgeous photos, absorb the tips, and mark all the recipes that I hope to try. This time my recipe of choice happened to be the one for Reduced-Fat Potato Salad. Although I was a bit skeptical I was craving some good potato salad.
Upon arriving home from church, I boiled my potatoes, prepared the other ingredients, and then mixed up this side dish. When my daughter informed me that the two friends she had invited over for lunch happened to be big fans of potato salad, I was thrilled. As we were all chatting in the kitchen I also learned that for the rest of the summer these teenagers are striving to eat healthier. They were impressed when I shared with them that normal potato salad has 30 grams of fat and that this recipe only has 1 gram of fat and no saturated fat at all. Wow!
We were all impressed when we tried our Low-Fat Potato Salad. It is creamy and flavorful! If I didn't know it, I would never have guessed that it is low-fat. In fact, I liked it better than full-fat potato salad. I wasn't planning on featuring this recipe on my blog, but it is so good that I feel I must share. I packaged the leftovers in one cup containers and found myself enjoying a portion for afternoon snack. That is a first for me.
So if you like potato salad even just a little bit, give this recipe a try. It is on page four of the August/September 2011 issue of Cook's Country. I recommend that you purchase a copy of this periodical for yourself because, in addition to the article and recipe for this potato salad, it is overflowing with lots of other desirable tips and recipes such as "Texas-Style Fruit Cobbler" and "Slow Cooker Stuffed Peppers". After eating a couple portions of my Low-Fat Potato Salad my husband commented, "This is a keeper!" and I agree. The folks at the test kitchens of Cook's Country have successfully taken a typically high fat side dish and converted it into a much healthier and tasty dish. They have also converted me to a potato salad lover.
Low-Fat Potato Salad Recipe
from Cook's Country (August/September 2011)
2 pounds red potatoes, cut into 3/4-inch pieces (do not peel)
Salt and Pepper
2 Tablespoons white vinegar
1/4 cup light mayonnaise (I used Kraft's Olive Oil Mayo)
1/4 cup nonfat Greek yogurt (I used Fage)
1 celery rip, chopped fine
1 1/2 Tablespoon sweet pickle relish
1 Tablespoon Dijon mustard
2 scallions, green parts only, sliced thin
- Bring unpeeled potato chunks, 2 teaspoons salt, and enough water to cover potatoes by 1 inch to boil in large saucepan over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.
- Reserve 1/4 cup cooking water. Drain potatoes thoroughly, then transfer to large bowl. Drizzle vinegar over hot potatoes and gently toss until evenly coated. Transfer 3/4 cup potatoes to medium bowl; reserve. Refrigerate remaining potatoes until cooled, about 30 minutes.
- Using potato masher or fork, mash reserved hot potatoes with 3 tablespoons reserved cooking water until smooth, adding remaining cooking water as needed. Stir mayonnaise, yogurt, celery, relish, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper into mashed potato. Refrigerate mixture until cooled, about 15 minutes.
- Add cooled potato dressing to cooed potatoes, stirring until evenly coated. Stir in scallions, cover, and refrigerate for 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)
Linked to the following Blog Parties: