This recipe is perfect for when you’re trying to eat healthier, but you can’t bring yourself to give up delicious potato salad. This “lite” version still has all the flavors you love—but uses less mayonnaise, to keep it lower in fat.
Well, the summer is over. The fall is approaching, and with it comes the inevitable change in weather conditions. The leaves that were once green are now brown and dying, the temperature drops, the air gets crisper, and even before you know it, you’re wearing your jacket and scarf, and you’re heading out the door to work in the morning.
For a lot of potato salads, a package of bacon bits is a subtle substitute for real bacon bits, which is what I always have on hand because I have everything. I have been making a version of potato salad that is basically just a bunch of bacon bits, mixed together as a salad. It is a simple as that – just bacon, potato, and a few spices.
This simple and tasty Potato Salad (Light) reduces the calories and fat in traditional potato salad without sacrificing taste.
The Food Network recently published an article comparing the health benefits of potato salad with macaroni salad.
Because they stated it depended on the dressings you placed on them, it was a toss-up.
However, they went on to say that potatoes are really very healthful.
Me? I’ll have potato salad. Maybe it’s simply because I’ve always leaned toward the healthier side of things.
In addition, I like the flavor and feel of it.
However, when it comes to potato salad, there are two schools of thought.
Then there’s the creamy, church picnic-style potato salad, which goes well with hot dogs, hamburgers, and, of course, crispy fried chicken.
You know the kind: mayonnaise, mustard, celery, pickles, onions, and usually often hard boiled eggs.
Is it up to par? Oh, yes.
This is the kind of recipe that has been passed down through the generations.
Because of the mayonnaise, this is usually served cold, and it’s perfect on a hot summer day.
Then there’s potato salad as it’s known in Germany.
This one is prepared with bacon and vinegar, as well as a grainy mustard and sugar for sweetness.
This is the type of potato salad served with bratwurst and German Braised Red Cabbage during Oktoberfest.
It’s tasty, but it’s nothing like the creamy version.
So, the other day, when I was getting ready to make potato salad, I was contemplating which kind to prepare.
I’ve mainly made the creamy kind that my mother and aunt used to make in the past.
But when you consider how much fat is in that version with 1 1/2 cups of mayonnaise (2243 calories, 248 grams of fat, and 39 grams of saturated fat), I simply couldn’t do it.
There has to be a better way, I knew.
Although the German recipe is tasty, I’m not a big fan of sweet potato salad, and to be honest, I don’t believe potato salad is complete without some creaminess.
So I increased the mayonnaise to 3 tablespoons for a more reasonable calorie total of 282 calories and just 4.8 grams of saturated fat.
I had to throw in some old standbys like celery, onions, mustard, and hard boiled eggs, but the true flavor came from the vinegar, capers, and fresh tarragon.
Although dried may be used, the taste of fresh is much superior. Try out the updated version.
Even though it isn’t Mom’s recipe, I believe you will like it.
Lite Potato Salad Ingredients
- Potatoes, red
- Paprika that has been smoked
How to Make a Lightly Dressed Potato Salad
Peel potatoes and cut them into bite-size pieces.
Then, over high heat, bring a big saucepan of water to a boil. In a large mixing bowl, combine the potatoes and two well cleaned eggs.
Cook for 15 minutes, or until potatoes are soft.
The eggs should then be removed, and the potatoes should be drained of any excess water.
Pour the potatoes onto a serving dish and pour the vinegar over them right away. Set aside while you peel the eggs.
Whisk together the mayonnaise, mustard, salt, pepper, and tarragon in a small bowl. Then add the capers and mix well.
Fold the sauce into the potatoes gently.
Finally, finish with smoked paprika and sliced eggs on top.
Then sit back, relax, and take it all in! (Especially if there’s a bit less guilt involved.)
Try Fingerling Parmesan Potatoes as well.
Recipes to Print
Lite Potato Salad
Regular potato salad is high in calories and fat, while Lite Potato Salad is low in both without sacrificing taste. As a consequence, you’ll get a tangy, somewhat creamy, and delectable salad.
Time to Prepare: 10 minutes
Cooking Time: 20 minutes
Time allotted Thirty minutes
Salad as a main course
Potato salad with a light dressing
6 person servings
calorie count: 75 kcal
- 6 peeled medium red potatoes
- 2 Eggs
- 4 tbsp rice vinaigrette
- a third of a teaspoon of mayonnaise
- 1 1/2 tablespoons whole grain Dijon mustard
- 2 tbsp diced shallots
- a quarter teaspoon of salt
- a half teaspoon of pepper
- 1-2 tablespoons capers Depending on your preference
- Tarragon leaves, 2 tbsp
- a half teaspoon of smoked paprika
Peeled potatoes should be cut into bite-sized pieces.
A big pot of water should be brought to a boil. Toss in the potatoes, along with two eggs that have been well cleaned, to the saucepan. Cook for another 15 minutes, or until the potatoes are just soft.
Remove the eggs and rinse the potatoes right away. Allow the vinegar to remain in the heated potatoes while you peel the eggs.
Combine the mayonnaise, mustard, salt, pepper, shallots, capers, and fresh tarragon leaves in a small bowl.
Fold the sauce into the cooled potatoes gently and place the salad in a serving dish. Serve with sliced eggs on top. Finish with a dusting of smoked paprika.
Calories: 75 kcal | Carbohydrates: 1 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 57 mg | Sodium: 202 mg | Potassium: 49 mg | Vitamin A: 185 IU | Vitamin C: 0.6 mg | Calcium: 15 mg | Iron: 0.5 mg
Typically, the lite potato salad recipe calls for using extra virgin olive oil as a base ingredient. However, as I’ve noted in previous years, this is just an unnecessary expense. While extra virgin olive oil is a good choice for salads and other recipes, it’s not necessary for potato salad. I’ve always just used vegetable oil as the base.. Read more about potato salad (no mayo) and let us know what you think.
Frequently Asked Questions
What is a substitute for potato salad?
A substitute for potato salad is a dish made from potatoes, mayonnaise, and eggs.
How do you make Mary Berry potato salad?
Mary Berry potato salad is a dish that has been around for many years. It is made with potatoes, eggs, mayonnaise, and milk.
How can I make potato salad better?
You can add more mayonnaise and mustard.
This article broadly covered the following related topics:
- light potato salad
- light potato salad recipe
- healthy potato salad
- skinny potato salad
- potato salad recipe no mayo