How to Make a Healthy 4th of July Potato Salad

Nothing says patriotic quite like potato salad, but what if you’re watching your weight? Believe it or not, there are some potato salad recipes that taste delicious but pack a smaller caloric punch than the typical potato salad recipe.

Why Potato Salad for the 4th of July?

There are a couple of different reasons. First, nothing is more satisfying on a warm summer day than a nice chilled serving of potato salad. Second, it’s all about the potatoes. What other country is known for their love affair with this hardy root vegetable? Ireland. America has many Irish Americans who have made potatoes part of American culture.

How to Make it Leaner:

Most potato salad recipes call for tons of mayonnaise. Let’s face it, potatoes love to soak up fat and are capable of concealing a lot of extra calories. However, it is possible to omit that excess fat with a few tricks. The two main things that mayonnaise brings to the table are moisture and flavor; in order to properly substitute we must replace these two factors. Flavor is added by using more seasonings, and the moisture can be added with milk or yogurt.  Visit your local farmer’s market or produce store to stock up, and then let’s get started.

It’s a Dilly Lowfat Potato Salad

2 pounds potatoes, new preferred
8 hardboiled eggs, shelled
1 cup yogurt
3 tablespoons vinegar
3 tablespoons mayonnaise
1 teaspoon spicy mustard
1/2 cup minced chive
1/2 cup chopped celery
1/2 cup chopped pickle, zesty is best
1/4 cup minced white onion
Dill weed, fresh or dried
Garlic Powder
Salt
Pepper

In a large pot, boil the potatoes until the flesh is tender when prodded with fork. Drain and allow to cool, then dice. Set aside.

In a small bowl, combine vinegar, mayo, yogurt, mustard, garlic powder, dill weed, salt and pepper. Mix until smooth; set aside. In a large bowl, combine chopped celery, pickle, onion, chive and slivered boiled eggs. Add the yogurt mixture and then fold in potatoes. Chill before serving.

Dreamy Creamy Lowfat Potato Salad

2 pounds potatoes, white preferred
1/2 cup yogurt
1/2 cup minced chives
1/2 cup fat free sour cream
3 tablespoons mayo
1 tablespoon mustard
2 eggs, hardboiled
Salt and pepper to taste

Boil the potatoes in a large pot until tender to the fork. Drain and allow to cool. Chop and set aside. In a small bowl combine yogurt, mayo, mustard and chives until mixed. Slice boiled eggs and combine them with potatoes. Cover potatoes with mixture. Salt and pepper to taste and chill before serving.

Tangy Ranch Potato Salad

2 pounds red potatoes
3 tablespoons vinegar
1/2 cup light ranch dressing
1 teaspoon dill
1 pinch basil
1 cup green beans
1/2 cup minced chive
1/2 cup chopped mushrooms, fresh white preferred

Boil the potatoes until tender. Drain and save liquid; allow potatoes to cool, then cut into small wedges. Return hot potato water to a boil and when boiling place green beans inside the pot until they turn greener, about 3 minutes. Drain green beans. Combine all ingredients; serve immediately or chill.