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."
 
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photo by breezermom photo by breezermom
photo by breezermom
photo by Deantini photo by Deantini
photo by Sarah_Jayne photo by Sarah_Jayne
Ready In:
35mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • 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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Reviews

  1. 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!
     
  2. 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!
     
  3. 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.
     
  4. OMG... This was wonderful. I could have sat and ate the whole dish myself. I love the mustard and vinegar dressing. Very zippy. I will make this again. Paired with fresh green beans and baked porkchops. Wonderful dinner.
     
  5. The first word that came into my mind to describe this was 'nummy'. I cut it in half and had it as my lunch today alone side some fresh tomato slices. Other than that, the only differences I made were to steam the potatoes rather than boil (I use my electric steamer) and use dried onion flakes instead of the shallots. I usually do that when a dish like this calls for raw onions as I don't like the sharpness of raw onion but I do like the overall flavour they bring to a dish. It all worked out great. I think the next time I half the recipe I will quarter the dressing rather than halve because there was a bunch left over after I was done eating the potatoes. That wasn't even close to a problem though because it tasted great on the tomatoes too :) Made for Photo Tag.
     
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Tweaks

  1. The first word that came into my mind to describe this was 'nummy'. I cut it in half and had it as my lunch today alone side some fresh tomato slices. Other than that, the only differences I made were to steam the potatoes rather than boil (I use my electric steamer) and use dried onion flakes instead of the shallots. I usually do that when a dish like this calls for raw onions as I don't like the sharpness of raw onion but I do like the overall flavour they bring to a dish. It all worked out great. I think the next time I half the recipe I will quarter the dressing rather than halve because there was a bunch left over after I was done eating the potatoes. That wasn't even close to a problem though because it tasted great on the tomatoes too :) Made for Photo Tag.
     

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