Low calorie potato salad
Ok, so potato salad seems to be a staple dish for summer, barbecues, parties etc. But so many people I speak to think they can't have it, because it is made with mayonnaise and loaded with calories and fat. However, this simple alternative to the traditional recipe gives a nice healthy option, with a light vinaigrette style dressing, ideal for those of us watching the waistlines!
This is a recipe that my nan used to make, mainly because I wouldn't eat the boiled egg or mayonnaise in her traditional recipe. It is delicious served up with rice and pork schnitzels, although beware - it can be quite easy to over-indulge. Now, for any party, I like to make both recipes up and leave my guests to decide which they prefer!!
Some people I have spoken to would like to dispute the fact that this is healthy as it has olive oil in it, but it is one tablespoon only in a dish that serves several people. I'd say this is a much better alternative to the traditional recipe, if you want to reduce your calorie and fat intake. Good luck with this and enjoy!
- 10-12 Baby potatoes
- 1 Onion, Finely chopped
- Balsamic or malt vinegar
- Olive oil
- Salt & Pepper to taste
- Boil the potatoes until they are semi-tender (if a fork goes through them easily, they are too well done!)
- If you cooked them in the skins, peel the skin off. It is easier to do it this way if you have bought them with skins, as you lose less of the actual potato.
- Slice the potatoes roughly, and place in a small mixing bowl.
- Add the finely chopped onion to the bowl, and mix well.
- Season the mixture, and then add a tablespoon of vinegar, and a tablespoon of olive oil. Toss the mixture until thoroughly covered, and serve.
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