Potato Salad, Oh Potato Salad

I was going to call this Costco Potato Salad, because it was inspired by a ten-pound bag of baby red potatoes from Costco.  I was kind of hoping for those really small potatoes, that you can cut in half and they’re bite-sized pieces.  Quite a few of these, however, were toddler potatoes, so I picked out the smallest ones and proceeded.

I have been craving creamy old-fashioned potato salad for some time. It goes with so many summer foods. This is a traditional potato salad with less fat, and a bit of pizzazz from olives and capers.  I didn’t take out the eggs, which made it a bit higher in fat, but it is very creamy because of their presence, and still low enough in fat to eat. No doubt I’ll be coming up with more potato recipes to use up the other six pounds of potatoes.

Creamy Potato Salad

4 pounds baby red potatoes, unpeeled
4 hard-cooked eggs, chopped
1/3 cup finely chopped red onion
1 red bell pepper, diced small
10 green olives (the kind stuffed with red peppers is ok), sliced in half lengthwise and then cut across thinly)
2 Tablespoons capers, drained
1 cup light mayonnaise (the kind with 1 gram of fat/Tablespoon)
1 cup non-fat sour cream
1 Tablespoon Dijon mustard
2 teaspoons onion powder
salt and freshly ground pepper to taste

Cook potatoes in boiling water that just covers them for 30 minutes or until tender; drain and cool 15 minutes. Cut into halves or quarters, depending on the size of your potatoes and how chunky you want your salad. You don’t have to peel the potatoes – I like skin-on potato salad – but you can peel them if you’d like.
In a large bowl, combine potatoes, eggs, onion, red pepper, olives and capers. Mix gently.  In a smaller bowl, whisk together mayonnaise, sour cream mustard, onion powder, and salt and pepper. Gently stir into potato mixture. You can serve this immediately, or even better, chill overnight.  This makes 8 generous and creamy servings at about 5 grams of fat/serving.

That’s a chicken Italian sausage keeping the potato salad company.

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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