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Home > Recipes > Recipe

Low-Calorie Potato Salad

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Source: © EatingWell Magazine
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Active Time:  15 Minutes
 Total Time:  35 Minutes
 Yield:  Makes 6 servings
In my search for those foods that can help me control my blood pressure, I've been particularly pleased with potatoes. They are high in potassium, which is proving to be of some importance in helping to prevent high blood pressure. A single potato will supply about 20 percent of my daily need for potassium. Potatoes are also sources of protein, vitamin C, vitamin B6, phosporus, magnesium, and fiber. But how do you take this nutritionally valuable food and make it into potato salad without destroying its nutritional balance by adding a series of high-fat ingredients? This recipe provides a delicious answer.
RECIPE INGREDIENTS
3 pounds new potatoes, scrubbed
1 tablespoon caraway seeds
1 clove garlic
1 tablespoon fresh lemon juice
1/3 cup buttermilk, made with skim or low-fat milk
1/2 cup low-fat cottage cheese
1/2 cup low-calorie mayonnaise
2 tablespoons dried dill
Lettuce leaves and tomato wedges, for garnish
DIRECTIONS
In a large saucepan, combine the potatoes, caraway seeds, and garlic. Add water to cover and cook over moderately high heat for 20 minutes or until the potatoes are tender. Drain and cool.

Meanwhile, make the dressing. In a blender container, combine the lemon juice, buttermilk, cottage cheese, and mayonnaise. Blend for about 5 seconds.

Quarter the partially cooled potatoes and place them in a mixing bowl. Add freshly ground black pepper to taste and stir in the dressing and the dill.

Line the serving bowl with lettuce leaves, add the potato salad, and garnish with tomato wedges.
Recipe reprinted by permission of Doubleday. All rights reserved.
 Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 6 servings
Calories: 218
Fat. Total: 5g
Fiber: 4g
Carbohydrates, Total: 35g
Sodium: 121mg
% Cal. from Fat: 21%
Cholesterol: 7mg
Protein: 9g
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