Slimmed-Down Potato Salad

Slimmed-Down Potato Salad

9
Joanna 0

"Enjoy this no mayo potato salad with all the classic ingredients, from red potatoes to chopped hard-boiled eggs, celery, green onions, red bell peppers, and dill pickles. The low-calorie secret is the tasty silken tofu dressing. Chill from 4 to 24 hours to let flavors mingle."

Ingredients

45 m servings 240 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the potatoes in a Dutch oven and fill with enough water to cover. Bring to a boil; reduce heat to medium-low. Cover and simmer until potatoes are tender, and a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. Peel, cut into cubes, and place in a large bowl.
  2. To make the dressing, combine the tofu, lemon juice, mustard, garlic, and 1 teaspoon of salt in the bowl of a food processor. Blend until smooth. With the processor running, add the olive oil in a thin, steady stream, blending just until mixture thickens. Set aside.
  3. Combine the celery, red bell pepper, eggs, green onions, and pickles in the bowl with the potatoes. Pour the dressing over the potato mixture, and toss lightly to evenly coat all ingredients. Season to taste with salt and pepper. Cover and chill at least 4 hours.
  4. Just before serving, toss the salad with milk, 1 tablespoon at a time, to reach the desired consistency.
  • profile image

Your rating

Cancel
Submit

Reviews

9
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I doubled the recipe and brought this to an outdoor BarBQ. It disappeared quickly and no one seemed to even notice that there was no mayonnaise. The only thing I did differently with the recipe ...

I cut the tofu amount in half and added a cup of plain yogurt instead. I also used jalapeno mustard, and it was delicious!

This salad is flawless. I don't like mayonaise potatoe salad, but this one is light and delicious. I can't taste the tofu! It literally tastes like I used cream instead of tofu. Very good. ...

I was VERY skeptical about this recipe but my husband loves potato salad and we don't eat mayo anymore, due to health reasons. Tried it and we were pleasantly surprised. A little bland at firs...

This was great - certainly couldn't tell it was tofu! My only complaint would be that it tasted too strongly of mustard. However, my husband did not think it was too 'mustardy'; he said it was ...

My husband doesn't like mayonnaise but I love potato salad. This recipe worked great for both of us! I added some cilantro because I had it, but it didn't need it.

too much celery

I am on WWs, so this appealed to me. I calulated it as 6 PP value per serving, which is pretty good. As with most recipes, I altered it a bit.. No green peppers,tripleded up on the mustard an...

This is very good, and no one asked what the dressing was made of, so I didn't tell! My family is so weird that I knew if they knew what the ingredient was, they suddenly wouldn't like the pota...