Wednesday, February 13, 2013

Recipe: Skinny Southern Potato Salad


Have you heard of resistant starch? There's some sort of science that happens when you cook and then cool potatoes that creates a particular type of fiber that's being studied for blood sugar stabilization benefits. When I read about this my first thought was "potato salad" which is clearly not healthy, but is so tasty. So I've been craving potato salad and I came up with this...

DARN was it good!

Skinny Southern Potato Salad
Makes 12 half-cup servings

2 large potatoes, peeled and cut in chunks
5 eggs
6 oz. container of plain nonfat Greek yogurt
2 Tbsp. mayo
3 Tbsp. dijon mustard
3 Tbsp. apple cider vinegar
1 Tbsp. Italian seasoning
1/2 red onion, finely diced
Salt & Pepper, to taste

Place cut potatoes and whole eggs in pot and cover with cold water. Bring to a boil. Turn stove off, cover pot, and let sit for 15 minutes.

Meanwhile, mix together yogurt, mayo, mustard, vinegar, seasoning, salt and pepper. Mix well. Add onion and toss to coat. (I would have added a couple of stalks of celery too, but the celery I had in my fridge was wilted.)

After 15 minutes, remove eggs from pot and place in iced water for a few minutes. Drain potatoes and place in a large bowl. Peel eggs and chop. Add eggs to potatoes and toss with dressing. Chill.

If my calculations are correct, each 1/2 cup serving should contain:

Calories 82.5
Total Fat  - 3.9 g
Potassium - 129.8 mg
Total Carbohydrate - 5.3 g
Dietary Fiber - 0.3 g (this does not include resistant starch)
Sugars - 1.2 g
Protein - 5.1 g

6 comments:

jennxaz said...

mmm that sounds yummy

Run, Chelle, Run! said...

Ooh, sounds good!!! I will have to try this for sure. :)

Lap Band Gal said...

Yum! Can't wait to try this recipe

Theresa aka Tessie Rose said...

Sounds delish!

Darlin1 said...

Yum!! I'm goin' there!

XO

Banded Strong said...

That sounds great! gonna have to give that a try! Thanks for posting!