Most of the time, when individuals order anything with the term “salad” in the title, they do so in the hope that the item they receive will be nutritious and low in calories.
However, this is frequently not the case, particularly in American franchise restaurants.
Heartier salads without greens as a primary element, like chicken and potato salad, are particularly prone to veering into the region of fattening salads.
The majority of traditional potato salads are categorically unhealthy salads.
This recipe is as traditional as potato salad can be, with the exception that we resisted the urge to drown the vegetables in a thick layer of mayo.
Instead, Dijon and a sharp shot of vinegar are added to the mayo to fortify it.
The end result is a lean potato salad that still tastes like the beloved picnic staple we all love while cutting out almost half the fat.
| Author | Silvia lemon |
| Preparation Time | 07 minutes |
| Cooking Duration | 20 minutes |
| Total Time | 27 minutes |
| Category | Breakfast |
| Calories | 210 |
| Protein | 15g |
| Servings | 10 |
| Cuisine | American |
| Diet | Veg |
Ingredients
- 3 lb red potatoes, all similar in size
- 1⁄4 cup chopped pickles
- 1⁄2 cup mayonnaise
- 1 small red onion, chopped
- 3 hard-boiled eggs, chopped
- 2 Tbsp Dijon mustard
- 2 stalks of celery, chopped
- Smoked paprika
- Salt and black pepper to taste
(Make another Recipe – Healthy Grilled Calamari Salad with Peanuts, Tomatoes, and Spices)
How to make Potato Salad
Put the potatoes in a big pot, and then add just enough cold water to cover them.
Add one teaspoon of salt to the water before bringing it to a boil.
The potatoes should be cooked until completely soft. The tip of a paring knife inserted into a potato will meet little resistance.
Chop the potatoes into 34″ pieces after they are cool enough to handle.
Add the celery, pickles, onion, mustard, mayonnaise, vinegar, and eggs to a large bowl. Coat by tossing.
Add the paprika and season with salt and pepper.
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