Potato salad… the delicious summer staple. Why make it the same every year? Potatoes can handle a lot of addictive taste variations. So go for it! Add your own spin an impress your friends at your next barbeque.Print
The flavor of a tasty potato chip in a light potato salad .
- 7–8 medium potatoes (( I used red potatoes))
- 1 cup fat free sour cream
- 1/2 cup fat free mayonnaise
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 cup chopped fresh chives
- 1/2 cup rice vinegar
- In a medium pot bring water and potatoes to a boil, reduce heat to medium and simmer about 30 minutes. Basically you want them tender enough for a knife or fork to easily pierce potato, not too soft. If they cook too long and are too soft they won’t hold their shape when cut and mixed.
Once potatoes are ready remove from heat and let them cool.
In a medium bowl combine sour cream, mayonnaise, salt, pepper, rice vinegar and chopped chives.
Once the potatoes are cool enough to handle, slice them into small chunks and place in a large bowl. Add sour cream mixture to potatoes and mix well.
Refrigerate until served. This is also great prepared ahead of time and refrigerated overnight, the flavors will set well.
Love a loaded baked potato but don’t want the guilt of overloading yourself with saturated fat and empty calories? This potato salad is a light version of all the flavors of a loaded baked potato. Made with fat-free ingredients, part skim cheese and turkey bacon it’s a guilt-free option.
All the flavors of a loaded baked potato in a light guilt-free potato salad.
- 7–8 medium potatoes
- 5 slices of turkey bacon
- 3 eggs
- 1 cup fat free mayonnaise
- 1/2 cup fat free sour cream
- 2 cups shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup chopped fresh chives
- Bring water and potatoes to a boil in a large pot, then reduce to medium heat and simmer for about 30 minutes. In a small sauce pan boil 3 eggs for about 10 minutes, remove from heat and then let cool. Once potatoes are tender enough to gently pierce with a fork remove from heat and let cool.
Cook bacon until crispy, chop into small pieces and place in a medium bowl. Add cheese, sour cream, mayonnaise, chives, salt, and pepper mixing well. Set aside until eggs and potatoes are cool enough to handle.
Once potatoes have cooled slice into small pieces and place in a large bowl. One eggs are cooled slice into small pieces and add to the potatoes. Add the sour cream mixture and mix well.
Top with additional chopped bacon and chives as desired, serve immediately or store in refrigerator for up to a few days.
This recipe should be refrigerated, but can be slightly warmed for a melted cheesy flavor.