Prep 30 mins
Cook 20 mins
This is a super easy potato salad that I serve all summer long when cooking out, plus during the other seasons whenever we have baked ham. Since it uses light mayo, a lot of the fat is cut out, but you really can't tell, so indulge away!
- 5 lbs potatoes
- 1 -1 1⁄2 cup light mayonnaise (Hellmann's preferred)
- 1 tablespoon vinegar
- 2 tablespoons parsley flakes
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄8-1⁄4 cup bacon bits
- Cook potatoes in boiling water until fork tender.
- Chill in refrigerator for a few hours or overnight.
- Peel skin from potatoes (or leave on if you prefer) and cut into approx.
- 1" chunks.
- In a large bowl, mix together all other ingredients until combined well.
- Pour in potatoes and stir gently until well coated.
- Cover and chill until ready to serve.
For the time this takes to make and the amount of fat, this is very good. I thought it needed a pinch of sugar and some chopped onions for some extra flavor. Loved the bacon bits. I used Hormel Real Bacon Pieces. Thanx for a new easy potato salad!
I love potato salad, and this had a great flavor! This went along side some bbq'd chicken. They complimented eachother nicely. Only thing I did different was add a little celery. Thank you for the great, tasty recipe! :)
As Karen=^..^= promises in her description, this is a potato salad which is very easy to make, and so pleasingly low in fat, that you can eat lots of it if you want to without guilt or concern about calories! I made the full quantity and left half with my parents who absolutely loved it; and my half provided me with delicious take-to-work lunches for a week. Yes, this recipe does make a lot of potato salad! I made a few small changes. I used fresh parsley and 2 rashers of bacon, all fat removed (sautéed and then cut into small pieces with the kitchen scissors), because I’m not sure what either parsley flakes or bacon bits are. And I added two sticks of celery, cut (again with the kitchen scissors) into half inch pieces, simply because in a potato salad I used to make long ago I always added celery and it worked really well. Negligible calories, and it provides textural variety – a nice crunchiness – and some colour. Thank you for sharing this recipe. It was still creamy enough to be delicious, despite its lower fat content. I shall be making this often while I’m on toni’s Healthy for the Holidays Challenge!