Low Fat Potato Salad

Low Fat Potato Salad

This Potato Salad recipe is not only low in fat, it is also low in sugar and sodium. Despite this, it tastes delicious.

CAL P/SERVE
202
kJ P/SERVE
846
FAT P/SERVE
6.5g
CARBS P/SERVE
28.2g
PROTEIN P/SERVE
4.4g
SUGAR P/SERVE
4.2g
SODIUM P/SERVE
142g
FAT
%
2.5%
ENERGY RDI%
9.7%

Serve this potato salad at BBQ's and dinner parties, or as an accompaniment to evening meals, including with steak.

Ingredients

  • 1.2kg (approx 8 baby) potatoes
  • 3/4 cup low fat natural yoghurt
  • 1 tbsp. seeded mustard
  • 3 tbsp. light sour cream
  • 2 tbsp. egg mayo (we used Thommy Brand)
  • 2 gherkins, chopped or diced
  • 2 tbsp. chives, chopped
  • 2 tbsp. fresh mint, chopped

Method

  1. Boil potatoes until just cooked (do not over boil, the potatoes should retain some bite). 
  2. Drain and set aside until cool.
  3. In a large mixing bowl, mix yoghurt, sour cream, mayo until combined.
  4. Add potatoes to mixture, and coat, gently. Season with S & P.
  5. Place in a large serving dish, and then add the chives gherkins, mint.
  6. Serve immediately.

Nutrition Table

Servings: 6 Serving size:258g
Average Serve Average 100g
Energy 846 kJ 328 kJ
  202 Cal 78 Cal
Protein 4.4 g 1.7 g
Fat, total 6.5 g 2.5 g
- Saturated 0.9 g 0.3 g
Carbohydrate 28.2 g 10.9 g
- Sugars 4.2 g 1.6 g
Sodium 142 mg 55 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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