Warm Potato Salad, Low Fat

READY IN: 35mins
Recipe by Annacia

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.

Top Review by breezermom

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!

Ingredients Nutrition

Directions

  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.

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