Warm Potato Salad, Low Fat

Total Time
Prep 35 mins
Cook 0 mins

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.

Ingredients Nutrition


  1. 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.
  2. Drain and let stand until just cool enough to handle.
  3. Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish.
  4. In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.
  5. While whisking, slowly drizzle in the olive oil to make a thick dressing.
  6. Stir in the parsley, salt and pepper.
  7. Pour the dressing over the warm potatoes, mix gently and serve immediately.
Most Helpful

I cut this down to serve 2, and it worked out really well. I love mustard and vinegar, so I knew it would be delicious! Loved that this was so low in calories and fat. I had to used minced vidalia onion instead of shallots, because I was out, but it still tasted wonderful. Made for Zaar Stars. Thanks for sharing!

breezermom July 17, 2011

This is a great potato salad recipe! I was looking for something without mayo to save on the calories and knowing how much we like mustard and vinegar at our house, I figured this would be a winner. It's delicious! Thank you for sharing it!

Daniela April 26, 2010

We were divided on this. DH really liked it and DD and I thought it was a little too mustardy. On another note, it was very easy to make. I would make this again, but cut down on the mustard. Made for Healthy Choices ABC Tag.

LARavenscroft March 06, 2010