Low-Fat and Luscious Potato Salad
List of Ingredients
Low-Fat and Luscious Potato Salad
Buttermilk makes this potato salad rich and creamy, but adds very
little fat. As a matter of fact, it provides less than 5 grams of fat
per serving, and only 21 percent of its total calories comes from
fat. The difference in calorie counts is equally stunning—about
210
for our potato salad compared to approximately 450 calories in the
traditional recipe.
INGREDIENTS
2 1/2 lbs. little red new potatoes, scrubbed and cut into 3/4-inch
chunks
1 small bay leaf
2 whole garlic cloves, peeled
1 cup minced sweet red onion
2 tbsp. fruity olive oil
2 tbsp. tarragon white wine vinegar
1 tsp. whole-grain Dijon mustard
1 tsp. salt, or to taste
1/2 tsp. freshly ground black pepper, or to taste
1/2 tsp. celery seed
1 cup buttermilk
1/4 lb. Canadian bacon, cut into long, thin strips
1/3 cup minced fresh parsley leaves
1 cup fresh peas or frozen tiny green peas, thawed
1. In a kettle over high heat, bring the potatoes, bay leaf and
garlic cloves to a boil in salted cold water to cover. Reduce heat,
and simmer for about 12 minutes, or just until potatoes are tender
when pierced with a fork. Drain potatoes in a colander and transfer
to a large bowl. Discard bay leaf and garlic cloves.
2. Meanwhile, stir together the red onion, olive oil, vinegar,
mustard, salt, pepper and celery seed in a small bowl.
3. While potatoes are still very hot, add the onion mixture to the
bowl and allow potatoes to come to room temperature.
4. Stir in the buttermilk, Canadian bacon, parsley and peas, and mix
gently to combine. Taste and adjust seasonings and serve slightly
chilled or at room temperature. Makes 8 to 10 servings.
Recipe
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