Calorie-trimmed Potato Salad

Calorie-trimmed Potato Salad Recipe

Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 8

Introduction

Potato salad is a classic dish that is loved by many for its creamy texture and delicious flavors. This recipe for Calorie-trimmed Potato Salad puts a healthier spin on the traditional dish by using tofu as a base for the creamy dressing. Packed with fresh vegetables and herbs, this potato salad is a perfect side dish for any summer barbecue or picnic.

History

Potato salad has been a popular dish in many cultures for centuries. It is believed to have originated in Germany, where it was traditionally made with boiled potatoes, onions, and a vinegar-based dressing. Over time, different variations of potato salad have emerged, with each culture adding its own unique twist to the dish. This calorie-trimmed version of potato salad is a modern take on the classic recipe, using tofu as a healthier alternative to mayonnaise.

Ingredients

3 lb (1.36 kg) round red potatoes
12.33 oz (350 g) soft silken-style tofu
3 tbsp lemon juice
1 tbsp mustard
1 clove garlic
1 tsp salt
2 tbsp olive oil
1 cup celery
1 medium red bell pepper
3 eggs
0.5 cup scallions, green onions
0.5 cup dill pickles
salt and black pepper
whole milk

How to prepare

In a 4 qt (3.78 liter) Dutch oven, place potatoes and enough lightly salted water to cover.
Bring to a boil, then reduce heat.
Simmer, covered, for 20 to 25 minutes or until potatoes are just tender.
Drain well and let cool slightly.
Peel and cube the potatoes.
Meanwhile, for the dressing, combine tofu, lemon juice, mustard, garlic, and 1 tsp salt in a food processor or blender.
Process or blend until smooth.
With the processor or blender running, add oil in a thin, steady stream.
When necessary, stop the processor or blender and scrape down the sides.
Set aside.
In a very large bowl, combine cubed potatoes, celery, sweet pepper, eggs, green onions, and pickles.
Add the dressing and toss lightly to coat.
Season to taste with additional salt and pepper.
Cover and chill for 4 to 24 hours.
Before serving, add milk or pickle juice, 1 tbsp at a time, to reach the desired consistency.

Variations

Add cooked bacon or ham for a smoky flavor.
Substitute Greek yogurt for the tofu for a tangier dressing.
Mix in chopped fresh herbs like parsley or chives for added flavor.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are just tender, as overcooking them can result in a mushy texture.

- For a creamier dressing, blend the tofu mixture until smooth and creamy.

- Chill the potato salad for at least 4 hours before serving to allow the flavors to meld together.

- Adjust the consistency of the dressing by adding milk or pickle juice, one tablespoon at a time, until you reach your desired thickness.

Serving Suggestions

Serve this calorie-trimmed potato salad as a side dish at your next barbecue or picnic. It pairs well with grilled meats, sandwiches, or as a topping for burgers.

Cooking Techniques

Boil the potatoes until just tender to avoid a mushy texture.

- Blend the tofu mixture until smooth for a creamy dressing.

- Chill the salad for at least 4 hours before serving to allow the flavors to meld together.

Ingredient Substitutions

Use Greek yogurt instead of tofu for a tangier dressing.

- Substitute red potatoes with Yukon gold or russet potatoes.

- Swap dill pickles for sweet pickles for a different flavor profile.

Make Ahead Tips

This potato salad can be made up to 24 hours in advance and stored in the refrigerator until ready to serve. Add the milk or pickle juice just before serving to adjust the consistency of the dressing.

Presentation Ideas

Garnish the potato salad with fresh herbs like dill or parsley for a pop of color. Serve in a decorative bowl or on a platter for a beautiful presentation.

Pairing Recommendations

This calorie-trimmed potato salad pairs well with grilled chicken, burgers, or sandwiches. Serve with a side of fresh fruit or a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the potato salad in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 4g

- Sugars: 4g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 40% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

Contains eggs and soy

Summary

This calorie-trimmed potato salad is a nutritious and delicious side dish that is lower in calories and fat compared to traditional potato salad recipes. Packed with vitamins and minerals, this salad is a healthy addition to any meal.

Summary

This calorie-trimmed potato salad is a healthier version of the classic dish, packed with fresh vegetables and a creamy tofu dressing. With a balance of carbohydrates, fats, and proteins, this salad is a nutritious and delicious addition to any meal. Enjoy it at your next barbecue or picnic for a light and flavorful side dish.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a hot summer day, and I was attending a potluck picnic with some friends. As I made my way through the buffet line, my eyes landed on a bowl of what looked like a traditional potato salad. However, upon closer inspection, I noticed that this potato salad was different. It looked lighter, fresher, and more vibrant than the usual mayonnaise-laden versions I was used to.

I couldn't resist taking a scoop and trying a bite. The flavors exploded in my mouth - tangy mustard, zesty dill, and a hint of sweetness from the pickles. It was like nothing I had ever tasted before. I had to know the secret behind this amazing potato salad.

I made my way over to the woman who had brought the dish, a sweet older lady with a warm smile. She introduced herself as Mrs. Jenkins and told me that she had been making this recipe for years. She explained that it was a family recipe that had been passed down through the generations, but she had put her own spin on it by lightening it up with some healthier ingredients.

Mrs. Jenkins graciously shared the recipe with me, and I couldn't wait to try it out for myself. I rushed home and gathered all the ingredients - potatoes, Greek yogurt, mustard, pickles, dill, and a few other seasonings. As I mixed everything together in a big bowl, I could practically taste the delicious flavors that were about to come together.

When the potato salad was finally ready, I took a hesitant bite, afraid that it wouldn't live up to the memory of Mrs. Jenkins' version. But as soon as the flavors hit my tongue, I knew I had nailed it. The tangy mustard paired perfectly with the creamy Greek yogurt, while the pickles added a refreshing crunch. It was a perfect balance of flavors and textures, and I couldn't wait to share it with my friends and family.

Over the years, I have continued to make this calorie-trimmed potato salad for every summer gathering. It has become my signature dish, and people always rave about how delicious and light it is. I love telling them the story of how I first discovered the recipe and how it has become a staple in my own kitchen.

As I sit here now, stirring a fresh batch of potato salad in my kitchen, I can't help but feel grateful for Mrs. Jenkins and her amazing recipe. It has brought so much joy and flavor into my life, and I will forever be thankful for that fateful day at the potluck picnic. Mrs. Jenkins may not have known it at the time, but she passed down more than just a recipe - she passed down a tradition that will live on in my family for generations to come. And for that, I am eternally grateful.