Lighter Potato Salad

A great substitute for our traditional stodgier one, this potato salad is lighter and much healthier all around.

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The good thing about this season’s celebrations is that it spares no segment of our country. At least everyone celebrates New Year’s Eve with a feast fitting their budget.

But let’s not forget those with alimentary restrictions, be them because of religious, ethical or health reasons. And especially for those looking for a lighter alternative to some of our favorite dishes, this Lighter Potato Salad is an excellent option.

This is one of those recipes, based on a favorite, which comes from half a world away, and that I have modified to fit the diet of readers who have asked for something like this. The tastes are different, but it is a very delicious salad on its own.

Instead of whole eggs, I have discarded the yolks, and instead of mayo, I have used a light vinaigrette. If you are looking for the traditional version of this salad you can find it here.

Buen provecho!

Healthy “Russian” Potato Salad – Recipe & Video

Healthy “Russian” Potato Salad – Recipe & Video: A great substitute for our traditional potato salad, low in cholesterol and much healthier all around.

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Course: Dinner, Lunch

Cuisine: Fusion

Keyword: gluten-free, lighter, low calorie, summer, winter

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 117kcal

Recipe Author: Clara Gonzalez

Ingredients

• 2 eggs
• 3 large potato , peeled
• 1 large carrot , peeled
• 1 small red onion (optional)
• 1 cup of hot boiling-water
• 1/2 cup of green peas , blanched
• 1 small apple
• 1/3 tablespoon extra virgin olive oil
• 1/4 teaspoon of finely-crushed garlic
• 1/2 cup of rice vinegar
• 1 tablespoon of Dijon mustard (optional)
• 3/4 teaspoon of salt (or more, to taste)
• 1/4 teaspoon of pepper (or more, to taste)

Instructions

• Boil the eggs, potatoes and carrot until the latter is tender.
• Remove eggs, potatoes and carrot from the water and cool to room temperature.
• Cut the onion into very small cubes, add hot water and let it rest for 5 minutes.
• Remove the onion from the water and discard water.
• Peel the eggs and discard the yolks.
• Peel the potatoes and carrot.
• Dice the potatoes, carrot, eggs and apple.
• Mix the potato, carrot, egg, apple, onion and peas.
• In a separate bowl mix oil, garlic, vinegar and mustard. Whisk until well-mixed.
• Add the dressing to the salad, season with salt and pepper to taste and serve.

Nutrition

Calories: 117kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 355mg | Potassium: 577mg | Fiber: 5g | Sugar: 5g | Vitamin A: 36.1% | Vitamin C: 24.6% | Calcium: 4.4% | Iron: 21%