Friday, July 1, 2011

Friday Fun - Savor the Flavor of: Healthy Herbed Potato Salad

All across America this weekend, people will be celebrating the 4th of July with picnics and cook-outs - and of course those old stand-bys like hamburgers, hot dogs, and mom's apple pie. Side dishes will run the gamut as well, but being somewhat of a traditionalist, I enjoy some of the other old favorites like potato salad. Unfortunately, the calorie and fat laden salads that most of our moms and grandmoms prepared back in the day, simply aren't a choice for me anymore. Luckily, there are more and more great recipes that use healthy alternatives to mayo and salt without sacrificing flavor. Here's a recipe that was modified by yours truly, that appeared in the July 2002 edition of Cooking Light Magazine. Non-fat yogurt and low fat sour cream combine for a slightly more pungent than mayo taste, and I think you'll love the change!

Healthy Herbed Potato Salad

Herbed Potato Salad
Photo by: Karry Hosford
  6 servings (serving size: about 1 cup)


  • 2 pounds Yukon gold or red new potatoes
  • 3 tablespoons white wine vinegar
  • 1/2 cup plain low or non-fat yogurt
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh celery
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon kosher or sea salt, finely ground (or regular Mrs Dash if you prefer less salt)
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced


Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Cool slightly and peel if desired (but remember that most of a potatoes vitamins and minerals come off with the skin!). Cut potatoes into pieces no larger than about an inch. Place potatoes in a large bowl; sprinkle with vinegar.

Blend the yogurt and sour cream in a medium bowl, stirring with a whisk until smooth. Add olive oil; stir again with a whisk until smooth and well blended. Add onion, celery, and remaining ingredients; stir with a whisk. Add yogurt mixture to potato mixture; toss gently to coat. Cover and chill for at least an hour - overnight is preferable!

This recipe travels well and holds up well on picnics or at barbecues (for as long as there's any in the bowl!)



Miss Val's Creations said...

This sounds fabulous and fattening. I need to make something for a cookout Sunday and this may be it!!! ~Val

Cas said...


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