I know you probably already have a potato salad recipe but I thought I’d throw mine up, because it might be different than what you do. I’ve been fine-tuning this one for some time to come up with something that tastes really good, but isn’t sinfully fat-laden, as those that use whopping dollops of full fat mayonnaise. Sure that tastes good, but we eat quite a bit of salad around here and so needed an alternative that would be more healthy and ok to eat more often.
Before I precede, I should say that I’m not a big user of products that are “light” or “diet”. If I’m going to eat ice-cream or a cookie, I go for the old fashioned full fat type, but just try to eat less. There are a couple of low fat products however that we regularly use, which are so good that I don’t even notice the difference from the originals. These are mayonnaise and sour cream. The mayonnaise that is available here in a lower-fat version is made by Hellmann’s. It contains 1/2 the fat content. They also go one step further on the health front and make a mayonnaise using heart healthy olive oil. If you have access to this product, you should try it out. We actually bought it by mistake once, and were annoyed until we tried it and really could not tell the difference. As for sour cream, there are various fat levels available here .. we go for the type that is 5% fat (as opposed to the 14% full fat product and the not-so-delicious extreme 1% fat type.)
A third way I have made this salad more healthy is by reducing the amount of mayonnaise required by thinning the dressing down with milk or cream. A thinner dressing coats the vegetables better and I find give the salad a more appealing texture.
This recipe makes a big bowl of salad, perfect for a buffet table, or for storing in the fridge and having available for snacks and light meals when needed. I put hard boiled eggs in mine but you can leave them out if you don’t go for them (but note that the mayonnaise does have eggs in it).
Dressing: stir together the following:
1/2 cup mayo (I use Hellmann’s Light Olive Oil)
1/3 cup sour cream (I use 5% fat)
1/3 cup light cream or milk
juice of 1/2 a lemon (about 2 1/2 tablespoons)
2 teaspoons or so of Dijon mustard
2 teaspoons Worcestershire sauce
2 cloves of garlic minced
1/4 teaspoon salt
Note: the picture shows a 2 cup measuring cup, which is why it looks so empty. You will end up with a little over a cup of dressing.
Salad: Chop everything and toss with the dressing in a large bowl.
8 potatoes, baked or boiled, with the skin left on
6 hard boiled eggs
6 dill pickles
1 tablespoon chopped capers
2 ribs of celery
2 green onions
1/2 green bell pepper
1 spicy hot pepper, minced (optional)
2 tablespoons finely chopped fresh dill
Thank you for taking a look. I hope you’re having a great Friday and it sets you up for a terrific week-end.