Dilled Apple And Potato Salad(Low-Fat Recipe)
A refreshing low-fat salad featuring crisp potatoes, sweet apples, and fresh herbs, perfect for light lunches or healthy side dishes with vibrant flavors.
Ingredients
- 1 1/2 lb. red potatoes ⓘ
- 2 large carrots, peeled and cut into small thin sticks
- 1/4 tsp. salt ⓘ
- 1/2 cup diced celery ⓘ
- 1/2 cup sliced green onions ⓘ
- 1 Granny Smith apple, unpeeled, cored and diced ⓘ
- 1/2 cup plain nonfat yogurt ⓘ
- 1/2 cup low-fat lemon yogurt ⓘ
- 1 Tbsp. chopped fresh dill ⓘ
- 2 Tbsp. chopped fresh parsley ⓘ
- dash of hot pepper sauce ⓘ
- 1 Tbsp. Dijon mustard ⓘ
Instructions
- Rinse potatoes but do not peel; cut each in half.
- Place in a saucepan; add water just to cover.
- Cover and cook for 10 minutes over medium heat.
- Add carrots and cook for 10 minutes more, or until vegetables are tender but firm.
- Drain and rinse gently with cool water.
- Drain again and set aside to cool.
- Cut potatoes into bite-size pieces.
- In a large bowl, combine the remaining ingredients.
- Stir to mix well.
- Add potatoes and carrots to the bowl and stir gently with a rubber spatula.
- Cover and refrigerate several hours before serving.
Tips & Substitutions
For a creamier texture, consider adding more yogurt or a splash of buttermilk. If you want a bit more crunch, try including chopped walnuts or pecans. You can substitute the Granny Smith apple with any tart apple variety if desired. Fresh dill can be replaced with dried dill, but use only about one-third of the amount as dried herbs are more concentrated.
Serving Suggestions
This Dilled Apple and Potato Salad makes a fantastic side for grilled chicken or fish, complementing their flavors beautifully. It also pairs well with vegetarian recipes and can serve as a light lunch on its own. For an added touch, serve it alongside a fresh green salad or crusty bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, enhancing the dish's taste. To reheat, gently microwave in short intervals, stirring occasionally, until warmed through, though this salad is best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Dilled Apple And Potato Salad(Low-Fat Recipe) contains roughly 133 calories, with 4g protein, 30g carbohydrates, and 1g fat. It is an excellent source of vitamin A (60% of the Daily Value), vitamin C (51% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 927mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad can be prepared a day in advance. In fact, letting it sit in the refrigerator for several hours or overnight allows the flavors to meld beautifully, making it even tastier when served.
Is this salad suitable for a potluck?
Yes, this salad is an excellent choice for potlucks. It travels well, can be served cold, and is a crowd-pleaser with its fresh flavors. Just be sure to keep it chilled until serving time to maintain its freshness.
Can I use a different type of yogurt?
Yes, you can use Greek yogurt for a thicker consistency or any flavored yogurt if you want to experiment with different tastes. Just keep in mind that flavored yogurts will alter the salad's flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).