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Slimmed-Down Potato Salad

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Joanna

Joanna

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 557 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

ManassasMa
20

ManassasMa

6/22/2009

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 was that I used both all purpose white potatoes along with the red ones.

forest
16

forest

10/13/2009

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

pinkypink
12

pinkypink

11/30/2009

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. Will make regularly from now on!

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