"Healthified" Classic Potato Salad

53% fewer calories • 74% less fat • 75% less sat fat than the original recipe—see the comparison. Feel good about passing this slimmed salad at picnics and potlucks!

"Healthified" Classic Potato Salad

LiveBetterAmericaRecipe by LiveBetterAmerica

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30 minutes

1 hour 30 minutes

8 servings (3/4 cup each)

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Nutrition Info

  • 1 Serving
  • 200
  • 9g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 60mg
  • 370mg
  • 26g
    (Dietary Fiber 2g, Sugars 3g)
  • 4g
  • Percent Daily Value*
  • 4%
  • 15%
  • 4%
  • 4%
  • Exchanges
  • 1 1/2
  • 1 1/2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • What is “Healthified”?

    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

  • Success

    If dressing is too thick, stir in 1 to 2 tablespoons skim milk just before serving.

Ingredients

  • Salad
  • 6  medium red potatoes (2 lb), unpeeled
  • 2  hard-cooked eggs, chopped
  • 2  medium stalks celery, thinly sliced (1 cup)
  • 1  medium onion, chopped (1/2 cup)
  • Dressing
  • 3/4  cup reduced-fat mayonnaise
  • 1/2  cup fat-free sour cream
  • 1  tablespoon yellow mustard
  • 1  teaspoon cider vinegar
  • 1/2  teaspoon salt
  • 1/4  teaspoon pepper

Directions

  1. 1Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
  2. 2In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
  3. 3Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.

Categories: Course, Side Dishes, Cuisine, American, Occasion, BBQ & Picnics

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