Light Potato Salad – YES!  It can be done (and be delicious)

Potato salad is traditionally a high calorie, off limits, no no when it comes to summer BBQ’s but frankly, it’s so delicious we decided to put together a low calorie, totally yummy version for you – I hope you enjoy it as much as our nutritionists do!

Ingredients:

1. 1 – 900g bag of baby potatoes
2. 1 tsp salt
3. 6 eggs, boiled and sliced
4. 1/3 cup chopped fresh dill
5. ¼ cup chopped fresh parsley
6. 1 oz capers, drained
7. 4 green onions (green part only), minced
8. 1/2 cup light Miracle Whip (30 calories/Tbsp or less)
9. 1/4 cup 1% milk
10. 1.5 tsp dry mustard powder
11. 1 Tbsp red wine vinegar

Methods:

1. Steam 1 until tender but not overly soft, about 20 minutes.  Submerse in cold water to cool immediately.  Remove from water, pat dry.  Cut potatoes in half, placing in a large mixing bowl.
2. Sprinkle 2 over 1and mix.
3. Boil 3 for 15minutes. Submerse in cold water to cool immediately.  Remove from water, peel, slice and add to 1.
4. Mix 4-6 into mixing bowl.
5. In a measuring cup, combine 7-11 and stir thoroughly.
6. Add sauce to mixing bowl, gently stirring all ingredients together.
7. Serves 6 (6 generous 1 cup servings)

Discussion:

This recipe is so easy to make and exceptionally low calorie for a traditional potato salad.  If a more traditional mayonnaise is used (like Hellmens light), then use ¼ cup mayo and add 1/3 cup low fat milk to make the dressing go further while keeping the calories comparatively low.