honoluluadvertiser.com

Sponsored by:

Comment, blog & share photos

Log in | Become a member
The Honolulu Advertiser
Posted on: Wednesday, June 25, 2003

RECIPE DOCTOR
Cut calories in potato salad by using sour cream

By Elaine Magee
Knight Ridder News Service

Q. Every summer I make at least 10 bowls of potato salad for various family get-togethers and barbecues. I would really like to have a light potato salad to serve instead of the usual high-fat potato salad.

A. Potato salad is like pizza: There are many versions of it, and everyone has an opinion on the "best" way to make it.

So since I have no idea where you fall on the potato salad lover's continuum, I'm going to lighten up a recipe that is supposed to be a take-off of the Kentucky Fried Chicken potato salad. Millions of KFC customers can't be wrong, right?

This is a "back to basics" type of potato salad. It isn't fancy, but it will appeal to most. If you want to embellish the recipe, go ahead.

Obviously the basic dressing ingredient is mayonnaise. Here we use Best Foods regular mayo, but a lot less of it (75 percent less), replacing the lost mayo with a neutral-tasting fat-free sour cream (Naturally Yours in the black-and-white cowhide container). The other trick is adding a little extra flavor kick — a little extra sweet pickle relish, onion, celery, and pimentos, for example.

There's plenty of dressing in this recipe, and ingredients such as pimento, carrots and relish add color as well as flavor.

Light Potato Salad

Original recipe had about 319 calories, 22 grams of fat (3.3 grams saturated), and 16 mg cholesterol

  • 2 pounds russet potatoes (about 5 cups diced)
  • 1/4 cup mayonnaise
  • 3/4 cup fat-free sour cream
  • 2 tablespoons sweet pickle relish
  • 4 teaspoons sugar
  • 1 tablespoon finely minced white onion
  • 2 teaspoons prepared mustard (add 1 more teaspoon if desired)
  • 1 teaspoon vinegar
  • 1 tablespoon finely minced celery
  • 1 1/2 teaspoons diced pimentos
  • 1 tablespoons finely shredded or chopped carrot
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon black pepper
  • dash salt (add more to taste)

Makes 8 servings (3/4 cup each).

Lightly peel potatoes (you don't have to get all the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling salted water for 7-10 minutes. The potato chunks should be tender yet slightly tough in the middle when done. Drain and rinse potatoes with cold water.

In a medium bowl, combine remaining ingredients and whisk until smooth.

Put drained potatoes in a large bowl and pour dressing over. Gently toss until well combined. Cover and chill for at least 4 hours (overnight is best).

Per serving: 194 calories, 4 g protein, 32 g carbohydrate, 5.7 g fat (0.9 g saturated fat, 1.6 g monounsaturated fat, 3 g polyunsaturated fat), 4 mg cholesterol, 2 g fiber, 140 mg sodium. Calories from fat: 26 percent. Omega-3 fatty acids, 0.2 g. Weight Watchers points, 4. Omega-6 fatty acids, 2.7 g.

Elaine Magee is author of "The Recipe Doctor Cookbook" and "Tell Me What to Eat If I Have Acid Reflux." Elaine's new book, "The Flax Cookbook" is now available. Write to her through www.recipedoctor.com. Personal responses cannot be provided.