Name: Reduced-Fat Potato Salad
Total time: 1 h 45 min
Cuisine: US & Canada
Ingredients: 2 pounds red potatoes , cut into 3/4-inch pieces; Salt and pepper; 2 tablespoons white vinegar; 1/4 cup light mayonnaise; 1/4 cup nonfat Greek yogurt; 1 celery rib , chopped fine; 1 1/2 tablespoons sweet pickle relish; 1 tablespoon Dijon mustard; 2 scallions , green parts only, sliced thin

Why This Recipe Works

Traditional potato salad is loaded with fat and calories thanks to the generous amount of mayonnaise in the dressing. Simply switching from full-fat mayo to a lower-fat version only gradually reduced the numbers. For substantial slimming down, we made a dressing with ¾ cup of potatoes mashed in their cooking water and a combo of fat-free Greek yogurt and light mayo (we had to have some for a creamy coating).

Before You Begin

We recommend Hellmann’s mayonnaise (known as Best Foods west of the Rockies) and prefer the light version to the low-fat one. Dill pickle relish can stand in for the sweet pickle relish.

Instructions

Bring potatoes, 2 teaspoons salt, and enough water to cover by 1 inch to boil in large saucepan over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.

Reserve ¼ cup cooking water. Drain potatoes thoroughly, then transfer to large bowl. Drizzle vinegar over hot potatoes and gently toss until evenly coated. Transfer ¾ cup potatoes to medium bowl; reserve. Refrigerate remaining potatoes until cooled, about 30 minutes.

Using potato masher, mash reserved hot potatoes with 3 tablespoons reserved cooking water until smooth, adding remaining cooking water as needed. Stir mayonnaise, yogurt, celery, relish, mustard, ½ teaspoon salt, and ¼ teaspoon pepper into mashed potato. Refrigerate mixture until cooled, about 15 minutes.

Add cooled potato dressing to cooled potatoes, stirring until evenly coated. Stir in scallions, cover, and refrigerate for 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)