Healthy Recipe Makeover: Potato Salad
- 2 pounds small yellow potatoes
- 1 large bread-and-butter pickle (or any type of pickle), finely chopped
- 2 tablespoons apple cider vinegar
- 1/2 cup low-fat sour cream
- 1 tablespoon grainy mustard
- 1 tablespoon Dijon mustard
- 1 garlic clove, grated or finely chopped
- 3 tablespoons scallions, finely chopped
- 1/2 cup celery with leafy greens, finely chopped
- 2 tablespoons chives, chopped
- Salt and freshly ground black pepper to taste
Boil potatoes in salted water until fork tender (about 20 minutes). Drain and run potatoes under cold water. Drain again, then set aside to cool. Leaving skins on potatoes, cut them into quarters. Add garlic, scallions, celery and chives to potatoes.
In a small bowl, combine sour cream, mustards and salt and pepper. Pour dressing over potato salad and stir gently, trying not to mash the potatoes.
More: Skinny Sweet Potato Fries Recipe
Why The Makeover Recipe Is Healthier
1. Potatoes with yellow flesh contain carotenoids and flavonoids, which a German study reveals protect against harmful UV rays. This potato salad is therefore great as a summer side dish. Keep as many potato skins in tact as you can, as many of the vitamins and minerals are found in the skin.
2. The makeover recipe uses 1/2 cup of reduced or low-fat sour cream, which contains about 160 calories and 12 grams of fat (8 grams of which are saturated). The regular recipe calls for 1/2 cup of regular sour cream, which contains about 246 calories and 24.1 grams of fat (15 grams of which are saturated), in addition to 1/4 cup of full-fat mayonnaise. While still slightly creamy, the healthier version gets most of its flavor from acidic notes from the extra tablespoon of vinegar, zip from the combination of wine-spiked Dijon and grainy mustards.
