On-The-Light-Side Potato Salad
- Makes: 8 servings
- Prep 30 mins
- Cook 20 mins
Here's a low-sodium potato salad recipe. With all the other flavors, you won't miss the salt. This side dish is also low in calories and fat.
medium white, red, or Yukon gold potatoes (1 pound)
apple cider vinegar
clove garlic, minced
ground black pepper
large hard cooked eggs, chopped
light dairy sour cream*
chopped sweet onion
- In a medium saucepan place unpeeled potatoes in enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cut the potatoes into 1-inch cubes.
- Meanwhile, in medium bowl whisk together olive oil, vinegar, garlic, and black pepper. Fold in eggs, sour cream, celery and onion. Add the potato. Toss lightly to coat.
- * Choose sour cream with no more than 25 mg of sodium per 2 tablespoons.
(On-The-Light-Side Potato Salad)Servings Per Recipe 8, iron (mg) 1, cal. (kcal) 91, sodium (mg) 32, sugar (g) 1, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 1, Niacin (mg) 1, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 30, Monosaturated fat (g) 2, Folate (µg) 16, Potassium (mg) 264, sat. fat (g) 1, vit. C (mg) 10, chol. (mg) 57, Fat, total (g) 4, vit. A (IU) 146, Riboflavin (mg) 0, carb. (g) 10, pro. (g) 3, Thiamin (mg) 0