Don’t let the words “low-fat” scare you away. This potato salad is still the zippy and creamy salad you’ve always loved. Whenever I think of picnics or eating outside, I always think of potato salad. The mayo has no cholesterol and is made with chickpeas and soft or silken tofu. All you have to do is add the veggies. It’s a perfect dish for those hot summer days when you don’t want to be cooking away in the kitchen.
Low-Fat Potato Salad
A creamy potato salad that's low in fat but high in flavor. You'll love the zippy mayo that makes this salad a summer delight!
Servings: 8 servings
Ingredients
- 2 cups cooked potatoes, cubed
- 1 cup celery, finely sliced
- 1/4 cup diced onion
- 1/4 cup black or green olives, sliced
- 2 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- 3/4 cup low-fat mayo see recipe below
- 1 bunch chives (optional, for garnish)
Instructions
- Mix all ingredients together.
- For a cold salad, mix for a couple hours or make overnight.
- Add chopped chives for a garnish, if desired.
Notes
LOW-FAT MAYO
In a blender or food processor, add the following ingredients and blend until creamy and smooth.- 1 1/4 cups chickpeas, drained
- 3 cups silken or soft tofu
- 1-2 T turmeric
- 1/2 tsp cumin
- 1/4 cup liquid from the canned chickpeas
- 1 cup lemon juice
- 1/2 tsp paprika
- salt and basil to taste
