Low-Fat Golden Potato Salad
A light, flavorful low-fat potato salad featuring fresh herbs, crisp celery, and tangy mustard dressing, perfect for health-conscious gatherings or casual family meals.
Ingredients
- 4 cups diced cold boiled potatoes ⓘ
- 1 large onion, finely chopped ⓘ
- 2 tablespoons chopped parsley ⓘ
- 1 1/4 teaspoons salt ⓘ
- 2 tablespoons skimmed milk ⓘ
- 4 tablespoons yellow prepared mustard ⓘ
- 1/2 teaspoon liquid sweetener
- 2 tablespoons vinegar
- 1 cup chopped celery ⓘ
- dash of pepper ⓘ
- crisp salad greens ⓘ
Instructions
- In a large bowl, combine diced cold boiled potatoes, finely chopped onion, chopped parsley, chopped celery, pepper, and 1 teaspoon salt.
- Toss lightly to mix.
- In a small bowl, combine skimmed milk, yellow prepared mustard, liquid sweetener, vinegar, and 1/4 teaspoon salt; beat with a rotary beater until light and fluffy.
- Pour the dressing over the potato mixture and stir gently until well mixed.
- Let stand for one hour or longer to allow flavors to meld.
- Arrange salad greens in individual dishes and top with 1/2 cup of the potato salad.
Tips & Substitutions
For a creamier texture, consider adding some mashed avocado or Greek yogurt as a substitute for skimmed milk. If you prefer a touch of sweetness, you can use honey or agave syrup in place of liquid sweetener. Fresh herbs like dill or chives can enhance the flavor profile, making this dish even more delightful. This potato salad can also complement other vegetarian recipes like Broccoli And Pea Casserole.
Serving Suggestions
Serve this potato salad on a bed of crisp salad greens for a beautiful presentation. It pairs well with grilled chicken or fish for a balanced meal. For a lighter option, enjoy it alongside a fruit salad or as part of a picnic spread. This dish can also be a great side for summer barbecues or potlucks, making it a versatile choice.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it taste even better the next day. If you'd like to reheat it, gently warm it in the microwave, but be cautious not to overheat, as it can turn mushy. Alternatively, serve it cold for a refreshing option.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Golden Potato Salad contains roughly 170 calories, with 3g protein, 31g carbohydrates, and 2g fat. It is an excellent source of vitamin C (28% of the Daily Value) and iron (21% of the Daily Value), and a good source of vitamin A and potassium.
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 potato salad in advance?
Yes, you can prepare this potato salad a day ahead. Just keep it stored in the refrigerator, allowing the flavors to meld and develop. However, it's best to add the salad greens just before serving to maintain their freshness and crunch.
What type of potatoes are best for this recipe?
Waxy potatoes like red or new potatoes are ideal for this salad, as they hold their shape well after boiling. Avoid starchy potatoes like Russets, as they tend to become mushy. For a twist, you could even use sweet potatoes for added color and flavor.
Is this recipe suitable for a vegan diet?
Yes, this potato salad can easily be made vegan. Simply substitute the skimmed milk with a plant-based milk, such as almond or soy milk, and ensure the sweetener used is vegan-friendly. The recipe is naturally free from animal products, making it perfect for a vegan meal.
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).