Very Low Fat Green Onion And Potato Salad Recipe Video
Potato salad is the first food I can remember eating. Since it was my first culinary memory I am very particular about how I like my potato salad made. So while I usually don't stray from what I consider "real" potato salad, once in a while I will mix it up and try something new. One variation I like is potato salad made with a sour cream dressing, which was the inspiration for this yogurt-based green onion potato salad.
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexAverageServings4
Main IngredientPotato
Ingredients
Olive oil - 2 tablespoons
Green onions - 1 bunch, divided
Garlic - 3 cloves, minced
Red potatoes - 2 pounds
Salt - to taste
Cayenne - to taste
Freshly ground black pepper - to taste
Plain non fat yogurt - 3/4 cup
Directions
MAKING
1) In a large pan, boil the potatoes in salted water.
2) While the potatoes are boiling, saute the green onions in olve oil in a shallow pan over medium heat.
3) Once the green onions are light golden in color, add the minced garlic cloves. Stir lightly and turn off the heat. Set the onions aside.
4) Rinse the boiled potatoes in cold water and once they are cool enough to handle, peel off the skin and cut the potatoes into chunks.
5) Put the potatoes in a bowl and add the green onions and garlic.
6) Season the ingredients and top with the yogurt. Add a dollop of mustard and mix all the ingredients together very thoroughly.
SERVING
7) Serve the low fat salad at room temperature, while it is still fresh. It makes an excellent side dish, and can also be served as an appetizer or a quick snack.
For more information please visit: http://foodwishes.com
1) In a large pan, boil the potatoes in salted water.
2) While the potatoes are boiling, saute the green onions in olve oil in a shallow pan over medium heat.
3) Once the green onions are light golden in color, add the minced garlic cloves. Stir lightly and turn off the heat. Set the onions aside.
4) Rinse the boiled potatoes in cold water and once they are cool enough to handle, peel off the skin and cut the potatoes into chunks.
5) Put the potatoes in a bowl and add the green onions and garlic.
6) Season the ingredients and top with the yogurt. Add a dollop of mustard and mix all the ingredients together very thoroughly.
SERVING
7) Serve the low fat salad at room temperature, while it is still fresh. It makes an excellent side dish, and can also be served as an appetizer or a quick snack.
For more information please visit: http://foodwishes.com
Editors Review
When was the last time you had your potato salad side, without feeling too guilty about the calories in mayonnaise or sour cream? Here is a delicious almost fat-free potato salad that you can enjoy without any worry.Questions, Comments and Reviews
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