There is probably nothing quite like homemade potato salad. No family gathering, picnic, barbecue or outdoor gathering is probably ever complete without a large bowl of freshly cooked potatoes smothered in a creamy dressing.
But it's the creamy dressing that can turn it into a high-calorie trap.
If you absolutely love your potato salad and can't imagine it without a creamy dressing, then try our low fat potato salad recipe.
By making a few simple swaps the amount of calories can be reduced considerably. For instance swapping regular mayonnaise and sour cream with their low fat counterparts reduces the fat content greatly without compromising on taste.
Preparation Time: 40 minutes
Cooking Time: 10 minutes
600 g / 1 ¼ lb waxy potatoes
1 small onion or 4 spring onions
2 celery sticks
2 tablespoons finely chopped fresh parsley
¾ cup low fat mayonnaise
1 – 2 tablespoons vinegar
2 tablespoons low fat sour cream
How to Make
Wash the potatoes thoroughly. I prefer to leave them unpeeled because I find they stay firmer during the cooking process and don’t turn into mushy potatoes. Cut them into smaller sized pieces, place in a pot and cover with cold water.
Bring to the boil and cook for 5 – 10 minutes or until just tender.
To test, pierce with a small sharp knife – the knife should come away easily.
Drain, peel the skins, transfer to a bowl and leave to cool completely.
To prepare the vegetables, slice the celery and spring onions. Chop the parsley.
Chop the potatoes into smaller, bite-sized pieces and place into a salad bowl. Add the celery, onion and some of the parsley. Mix together gently.
Pour the dressing over the salad and gently toss until all the potato is coated with dressing. Be very careful not to break the potatoes. Sprinkle over the remainder of the parsley.
To make the dressing, place the mayonnaise, vinegar and sour cream into a small bowl and stir until well mixed.
For added variety add chopped hard-boiled egg and crispy bacon. Or for a healthy option, try chopped ham.