No summer barbecue is complete without a creamy and rich potato salad. Except we know how unhealthy a potato salad smothered in mayonnaise can be. The good news is that you can enjoy this classic side dish without sacrificing healthy eating. Here are some tips to make it happen.
Leave the skins • Potato skins contain much of the potatoes’ fiber, as well heaps of vitamins and minerals, including a crazy amount of potassium, even more than bananas.
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Creamy potato salad with artichokes and herbs
2 pounds red potatoes, cubed
Salt
1 tablespoon white balsamic vinegar
1 (5.3-ounce) container fat-free plain Greek yogurt
1/4 cup low-fat sour cream
3 scallions, thinly sliced
1 tablespoon Dijon mustard
2 teaspoons minced fresh dill
2 teaspoons minced fresh thyme
1/4 teaspoon garlic powder
Ground black pepper
1 (4-ounce) jar chopped pimientos
1 (14-ounce) can artichoke bottoms, drained
2 ribs celery, diced
Place potatoes in a large pot, then add enough cool water to cover by 1 inch. Add 1 teaspoon salt and bring to a boil. Cook 10 to 15 minutes, or until just tender when pierced with a fork. Drain potatoes and spread on a rimmed baking sheet. Sprinkle with vinegar and cool.Meanwhile, in a large bowl, combine yogurt, sour cream, scallions, mustard, dill, thyme and garlic powder. Season with salt and pepper, to taste. Stir in the pimientos, artichoke bottoms and celery. Once the potatoes have cooled, gently stir in until thoroughly coated. Chill until ready to serve.
Servings » 6
Source: The Associated Press
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Skip hard-boiled eggs • While eggs add plenty of protein, if you’re grilling, protein deprivation is not a problem. In this recipe, we replaced the egg with chopped canned artichoke hearts.
Overhaul the dressing • Just 1/2 cup of regular mayonnaise can add 800 calories and 90 grams of fat to the salad. We reached for one of our favorite no-fat creamy dairy products, Greek yogurt. It is a versatile, healthy ingredient that adds creamy flavor and texture.
We finished with a handful of fresh herbs and some tangy vinegar to punch up the flavor.
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