This potato salad can be low fat or even fat free depending on the vegan mayo you chose. I have not gotten my family all the way over to fat free yet but they can handle low fat so I mix half nayonaise (fat free version) with half low fat vegenaise . The low fat vegenaise gives it just enough fat to give it that creamy mouth feel without going over the top. Plus, vegenaise is just a bit zesty while nayonaise does not really have much of a flavor at all. Then of course you can get the great flavor by using good spices as well as fresh, crisp vegetables. This potato salad is also cholesterol FREE, all vegan food is!!
Did You Know!?
- The fiber in Potatoes are half soluble and half insoluble which helps to keep you regular and lower your cholesterol.
- Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes.
- Click here to read more food facts
Low Fat Potato Salad
Serves: 4-6
2 lbs Yukon Gold or Red potatoes, peeled (or not) and chopped
2-3 Tablespoons rice wine vinegar
1/2 cup celery, finely chopped
1/2 cup green onions, chopped
1/2 carrots, shredded
1/2 cup vegenaise or nayonaise
1 Tablespoon mustard of your choice
1 teaspoon dried parsley
1-2 Tablespoons dill relish (or 1/2 teaspoon dried dill weed)
Salt and pepper
Optional:
1 teaspoon horseradish
1-2 Tablespoons sesame seeds (added calcium!)
Clean, peel if desired, and chop your potatoes into bite size pieces, approximately 1 inch squared. Boil until cooked through but don’t over cook, approximately 15 minutes in boiling water.
While the potatoes are cooking chop and shred all your vegetable and place into a large bowl. Add the vegan mayo of your choice and all the spices (lowest amounts first then add more once mixed if desired).
Once potatoes are done drain in a strainer and run under cool water to stop them from cooking. Cool well with the water or by letting them sit a bit so they don’t break apart as you mix. Pour cooled potatoes into the large bowl with the rest of your ingredients and mix well. Enjoy slightly warm or cool in the refrigerator to blend flavors. ENJOY!
Wow… I had no idea there was low fat Vegenaise! Guess it’s pretty obvious where my priorities lie!
This looks very tasty. I am a huge fan of potato salad, and I love how everyone’s looks similar, but tastes so different! I will be giving yours a try. <3
This is a terrific low-fat potato salad. I think the dill dressing complements the green onions. Using small red potatoes I didn’t have to peel them and the recipe is quite simple to make.
People like delicious food, but fear it’s high-fat.So,low fat delicious foos is welcomed by all people.you do a good thing for people who are afraid of fat but love delicious food .
whenever my sister makes potato salad, i always eat them in less than a minute or so he he. i just love all sorts of salad. ~;~