Lo-Cal Potato Salad(Makes 4 Cups)
A light, flavorful potato salad with fresh vegetables, herbs, and tangy vinaigrette, perfect for health-conscious gatherings or as a refreshing side dish.
Ingredients
- 1 lb. small new potatoes ⓘ
- 1 garlic clove ⓘ
- 2 Tbsp. balsamic vinegar ⓘ
- 1 Tbsp. Dijon mustard ⓘ
- 1 tsp. dried rosemary ⓘ
- 1/4 tsp. freshly ground black pepper
- 1/2 c. diced red bell peppers ⓘ
- 1/2 c. chopped scallions ⓘ
- 1 Tbsp. extra-virgin olive oil ⓘ
- 2 Tbsp. fresh lemon juice or rice vinegar ⓘ
- 1/2 tsp. salt ⓘ
- 8 oz. can quartered artichokes ⓘ
Instructions
- Put the potatoes in a large saucepan and cover with cold water.
- Bring to a boil over high heat, then reduce the heat to low and simmer for about 10 minutes or until just fork-tender.
- In a small bowl, whisk together the garlic, balsamic vinegar, Dijon mustard, dried rosemary, black pepper, lemon juice or rice vinegar, olive oil, and salt to make the dressing.
- Drain the cooked potatoes and let them cool slightly.
- In a large bowl, combine the potatoes, red bell peppers, scallions, and drained artichokes.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate until ready to serve.
Tips & Substitutions
For a creamier texture, consider adding a dollop of Greek yogurt or a vegan alternative in place of some dressing. You can substitute the balsamic vinegar with apple cider vinegar for a different flavor profile. If you prefer a spicier kick, adding chopped jalapeños would complement the dish well. Always taste the dressing before adding it to the salad to ensure it's to your liking.
Serving Suggestions
This potato salad pairs beautifully with grilled meats or as part of a picnic spread alongside Aunt Pearl'S Marinated Slaw. For a complete meal, serve it with crusty bread and a fresh green salad. You can also enjoy it as a light lunch option, perhaps with a side of hummus or roasted vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To refresh the salad before serving, stir in a bit more lemon juice or a splash of balsamic vinegar, which can help revive the flavors. Avoid reheating the potato salad; it’s best served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Cal Potato Salad(Makes 4 Cups) contains roughly 921 calories, with 13g protein, 107g carbohydrates, and 53g fat. It is an excellent source of dietary fiber (68% of the Daily Value), potassium (56% of the Daily Value), and vitamin C (41% of the Daily Value). Note that it is relatively high in sodium, at 1817mg per serving (79% 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?
Yes, you can prepare the potato salad a day in advance. Just be sure to store it in the refrigerator. The flavors will meld beautifully overnight, making it even more delicious. Just give it a gentle stir before serving to redistribute the dressing.
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).