Old-fashioned potato salads made with full-fat mayonnaise have up to
12 grams of fat per cup. This crowd pleaser has only 4 grams per cup.
Nutrition Bonus: A low-fat potato salad is a tasty way to boost a
meal's complex-carbohydrate count.
2 heads garlic
3 pounds red potatoes, scrubbed and cut into 1-inch pieces
1 tbsp white-wine vinegar
1/3 cup Amazing Mayonnaise or commercial reduced-fat mayonnaise
1/3 cup nonfat plain yogurt
2 tbsp Dijon mustard
Salt & freshly ground black pepper to taste
4 hard-boiled eggs, peeled
1 cup chopped celery (3-4 stalks)
1 (4 ounce) jar sliced pimientos, drained and rinsed
1/2 cup pitted black olives, rinsed and chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives or scallion greens, plus more for garnish
Paprika for sprinkling
Roast garlic. Meanwhile, place potatoes in a large saucepan and cover with cold
water. Season with salt and bring to a boil. Cook, covered, over medium heat,
until the potatoes are tender, 7 to 9 minutes. Drain well, then place them in a
large bowl. Toss gently with vinegar and let cool. When the garlic is cool
enough to handle, squeeze the cloves from their skins into a blender or food
processor. Add mayonnaise, yogurt and mustard; blend until smooth. Season
with salt and pepper. Add the dressing to the potatoes and toss to coat.
Finely chop 3 hard-boiled eggs and add to the potatoes, along with celery,
pimientos, olives, parsley and chopped chives or scallion greens. Stir gently
to mix. Season with salt and pepper. Transfer to a serving dish and
sprinkle with paprika. Slice the remaining egg and arrange the slices
decoratively on top. Garnish with additional chopped chives or scallions.
SERVING SIZE: 1 cup
POINTS: 5.5 (4)
PER SERVING: 195 Calories, 4 g Total Fat, 0.8 g Saturated Fat,
176 mg Sodium, 34 g Total Carbohydrate,
2 g Dietary Fiber, 6 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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