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Delicous Potato Salad Recipe for People With High Cholesterol

Updated on July 7, 2014
JenPaxton profile image

Coffee Goddess by day, renegade writer by night. Jen lives in the Midwest and holds a BA in Creative Writing. She blogs in her spare time.

What do you think of this potato salad?

5 stars from 2 ratings of Jen's Green-and-Gold Summer Low-Cholesterol Potato Salad

Jen's Low-Cholesterol Green-and-Gold Potato Salad Recipe

Recently my mother was diagnosed with high cholesterol, and since I still live with her and cook for her, this means that I've had to change MY diet, too.

This included taking my mom's favorite potato salad recipe and giving it a revamp. I had to take out the hard-boiled eggs we used to put in there while keeping the full-flavored taste and creamy consistency of our delicious family recipe.

Instead of big, huge russets, for the flavor difference I used Yukon Gold potatoes instead, that are smaller and cook up quicker. The green onion just felt like it would go better with the creamy yukon gold taste better, so I switched from red to green.

I also switched to Olive-oil based mayonnaise, which is significantly lower in cholesterol than the mayo I had previously been using for my potato salads.

So here it is, my delicious and revamped potato salad recipe, perfect for the cholesterol-wary and normal eaters alike. I hope you all enjoy it!

Photo by JenPaxton
Photo by JenPaxton | Source

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 4-6
Photo by JenPaxton
Photo by JenPaxton | Source

Ingredients

  • 3-4 medium yukon gold potatoes, whole (you'll chop them after they're cooked)
  • 4 scallions, finely chopped (on a bias if you want to get fancy)
  • 3-4 celery stalks, minced
  • 2-3 Tablespoons Olive-oil-based mayonnaise
  • Salt, Pepper, Garlic Powder (not salt), and Paprika, to taste
Put the potatoes in when the water's cold, and lid them so they boil faster.  Photo by JenPaxton
Put the potatoes in when the water's cold, and lid them so they boil faster. Photo by JenPaxton | Source
Splitting my celery stalk in three, length-wise.  Photo by JenPaxton
Splitting my celery stalk in three, length-wise. Photo by JenPaxton | Source
Then chopping...  Photo by JenPaxton
Then chopping... Photo by JenPaxton | Source
Chopping green onions on a bias!  Look how fancy!  Photo by JenPaxton
Chopping green onions on a bias! Look how fancy! Photo by JenPaxton | Source
Adding mayo, spices, and chopped veggies into the bowl.  Photo by JenPaxton
Adding mayo, spices, and chopped veggies into the bowl. Photo by JenPaxton | Source
Potato being cut into bite-size pieces.  Photo by JenPaxton
Potato being cut into bite-size pieces. Photo by JenPaxton | Source
  1. Wash the potatoes thoroughly and remove any eyes with a knife or potato peeler end. Put them in a pot of water, and bring it up to a boil. Boil potatoes for 20-30 minutes, or until you can stick a fork halfway through them and the potato slides back off.
  2. While your potatoes are cooking, finely chop your green onions, both whites and greens. If you want to get fancy, you can cut them on a bias.
  3. Also, chop your celery. I find this easiest to do by splitting the stalk length-wise in thirds and then chopping to get little, bite-sized pieces, but you can do it however you like your celery.
  4. In a large bowl, mix your celery, green onions, and mayonnaise. Stir thoroughly. Season mix LIGHTLY with salt, pepper, garlic, and a dash of paprika.
  5. When your potatoes are done cooking, let them soak in cold water until they are cool enough to handle - do not leave them in a pan full of hot water or you will end up with fancy mashed potatoes by the end of this.
  6. Chop the potatoes into bite-sized pieces however you see fit.
  7. Using two large spoons (or a large spoon and large fork, like a serving set), incorporate the potatoes and slightly pressure them so everything gets good and gooey. It's okay if you slightly mash things, just try not to completely destroy the potatoes. This will help the potato and the seasonings incorporate.
  8. Check your seasonings, add more if needed.
  9. Chill in the refrigerator for an hour before serving.

Comments

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    • JenPaxton profile imageAUTHOR

      Jen Paxton 

      4 years ago from Missouri

      Thanks CyberShelley - yes, I use Hellman's in mine, there's 5mg of cholesterol per tablespoon

    • CyberShelley profile image

      Shelley Watson 

      4 years ago

      Great recipe and we love potato salad. Thanks for the tip on olive oil based mayo (I assume Hellmans is). Up, useful and interesting.

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