Introducing the incredible Healthier Potato Salad recipe! Are you tired of the traditional potato salad with mayonnaise? We have the perfect solution. By carefully swapping out most of the mayonnaise for creamy yogurt and crème frâiche, this revised version reduces the fat content by a whopping two-thirds. Prepare to enjoy the guilt-free goodness of the classic new potato salad, now with a healthier twist! Say goodbye to heavy dressings and hello to a lighter, refreshing alternative that still packs the full flavor. Don’t miss this delicious and improved version that will satisfy your taste buds and make your waistline grateful.
- 750 g Charlotte new potatoes, peeled
- 2 tbsp high-quality mayonnaise (we used Hellmann’s)
- 3 tbsp natural yogurt
- 3 tablespoons half-fat crème fraîche
- 1 tsp Dijon mustard
- 1 tbsp partially skimmed milk
- 8 spring onions, ends trimmed, halved lengthwise and sliced
- 3 tbsp chopped chives
- 1 tbsp chopped tarragon
How we made it healthier
For added health benefits, we kept the potato peels to increase the fiber content. We also reduce the fat by replacing most of the mayonnaise
Mix with yogurt and half-fat crème fraîche and reduce the salt to taste
a mixture of herbs, mustard and green onions.
- Cut the potatoes into 1- to 1-inch pieces so they are all the same size and cook evenly.
- Place the potatoes in a pot of boiling water. Once the water comes back to a boil, reduce the heat slightly and cook for about 10 minutes or until just cooked through and still holding its shape.
- Place the cooked potatoes in a colander to drain well, then place them in a large bowl.
- While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk.
- Add the spring onions, most of the chives and the tarragon to the potatoes.
- Season the mixture with pepper and a pinch of salt.
- Pour the dressing over the warm potatoes and mix gently so that they are well coated but do not fall apart.
- Place the potato salad in a serving bowl and sprinkle the remaining chives and tarragon on top.
- Serve the potato salad cold, but the flavor is best served when not served straight from the fridge.
Equipment and tools
To make this healthier potato salad, you will need the following equipment and tools:
- Big pot
- tablespoons and teaspoons
- Whisk or fork
This healthier potato salad contains the following allergens:
- Eggs (mayonnaise)
- Dairy products (yogurt, crème fraîche, milk)
Please ensure that these allergens are safe to consume according to your dietary needs and restrictions.
Storage and leftovers
If you have any leftovers from this healthier potato salad, you can store them in an airtight container in the refrigerator. Best consumed within 2-3 days.
If you are reheating leftovers, you can enjoy the potato salad cold or heat it slightly in the microwave or on the stove.
Please note that the consistency of the potato salad may change slightly after it has cooled.
Health Benefits of a Healthier Potato Salad
Potato salad is a popular dish often enjoyed at barbecues, picnics and family gatherings. However, traditional potato salad recipes can be high in calories, fat, and sodium. In this healthier version of potato salad, we make a few simple ingredient swaps and modifications to create a dish that not only tastes delicious, but also offers some notable health benefits.
1. Increased fiber
One of the key changes we made to increase the nutritional value of this potato salad is to leave the skins on the 750g Charlotte new potatoes. Potato peels are rich in fiber, which is essential for a healthy digestive system and can help with weight control. By leaving the peel, we increase the fiber content of the dish.
2. Reduced fat
We have replaced most of the traditional mayonnaise with a combination of 2 tablespoons of high-quality mayonnaise and 3 tablespoons each of natural yogurt and half-fat crème fraîche. These alternatives not only give the salad a creamy consistency, but also significantly reduce the fat content. This exchange can be beneficial for those who want to eat healthier or control their weight.
3. Lower sodium content
Traditional potato salad recipes often call for generous amounts of salt. In our recipe, we reduced the salt and instead relied on a mix of spicy herbs, Dijon mustard and green onions to enhance the flavor. Lowering the sodium content makes this potato salad a heart-healthier option, especially for those with high blood pressure or other medical conditions that require restricted sodium intake.
4. Nutrient-rich additives
In addition to the main ingredients, we included 8 spring onions, ends trimmed, halved lengthwise and sliced, as well as 3 tablespoons chopped chives and 1 tablespoon chopped tarragon. These ingredients not only add a touch of freshness and flavor to the salad, but also provide a number of important vitamins and minerals. Spring onions, for example, are an excellent source of vitamin C and are known for their potential anti-inflammatory properties.
Overall, this healthier potato salad recipe is a filling and nutritious option for your next gathering. By incorporating these modifications, we have managed to increase fiber content, reduce fat and sodium, and introduce additional nutrients. Try it out and enjoy a guilt-free potato salad that doesn’t compromise on taste!