Once in a while here in Michigan we will actually see the sun and when this happens I run to uncover the grill and start planning! The sun just seems to make everything look better in the world and taste better from the grill. This month for Women’s Lifestyle, I have written recipes for some great salads (which are on this site too) but there are so many salads I wanted to share I have been trying to put them up on my blog all month long.
Potato salad is one of those salads that everyone has their own unique way of making….me I like to try lots of different ways. I have found some great low fat recipes that have lots of variety to them and wanted to share a few with you. So, if you like to try out new ways to make potato salad I think you will find these very interesting. I understand that many of you only want to use the recipe that you were brought up with or your families favorite, no worries. Read through some of the recipes and you may even find a bit of a twist for your family favorite! Enjoy 🙂 Please send comments/questions to firstname.lastname@example.org
4 lb. small red potatoes scrubbed and cut into quarters
1/4 cup dry white wine
4 Tlb fresh lemon juice
1/4 cup low fat/no fat buttermilk
1/4 cup no fat mayo
1 Tlb. Dijon style mustard
1 cup fresh basil chopped finely
1 tsp chopped chives
Cook potatoes until just tender. Drain and carefully rinse with cold water to stop the cooking process and remove some of the starch.
In a bowl add wine and 1 Tlb. of lemon juice whisk together and pour over well drained potatoes. Cool to room temp.
In small bowl, whisk buttermilk, mayo, mustard, 1/4 tsp. salt, 1/2 tsp gr. pepper and remaining 3 Tlb. of lemon juice. Place in frig while potatoes cool. Whisk the mixture again before you gently toss onto potatoes. YUMMM
NOTE: Here are some changes you can make
Use a variety of potatoes (Fingerlings, purple, yellow, red)
After you cook your potatoes and let them cool. Make your dressing with 1 cup of non fat plain/greek yogurt,1 Tlb lemon juice. Add 1/4cup of English cucumber, 1/2 cup low fat feta crumbled cheese and a handful of baby spinach leaves. You can add a bit of oregano too. Toss carefully and enjoy.
Add thinly sliced carrots, celery, green onions or red onions, fresh pea pods, sliced radish, or grape tomatoes to you recipe for a more garden variety of potato salad to the first recipe.
What ever you use for your dressing be sure to make it as low in fat as you can by adding yogurt and or no fat mayo.