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Lightened Potato Salad

Natural.Foodie's picture
Ingredients
  Potatoes 3 Pound, peeled
  Dry white wine 1⁄2 Cup (8 tbs)
  Cider vinegar 3 Tablespoon
  Salt 1 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Eggs 4 Large, peeled
  Mayonnaise 3⁄4 Cup (12 tbs)
  Zucchini 2 Cup (32 tbs), julienned
  Jicama 1 Cup (16 tbs), julienned
  Daikon radish 1 Cup (16 tbs), julienned
  Watercress leaves 1 Cup (16 tbs)
  Water chestnuts 1 Cup (16 tbs), slivered
  Basil/Tarragon / coriander 1 Cup (16 tbs), minced
Directions

1. Bring a large pot of salted water to a boil. Add the potatoes and cook, stirring occasionally, until easily pierced with a fork, about 10 minutes. Drain well and place in a large bowl.
2. In a small nonreactive saucepan, combine the wine, vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Bring just to a boil. Pour the hot dressing over the potatoes and toss to coat. Let the potatoes cool to room temperature, tossing occasionally.
3. Add the chopped hard-cooked eggs and the mayonnaise to the potatoes and toss to coat. Just before serving, add the vegetables, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and the herbs, if using. Season with additional salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 699 Calories from Fat 341

% Daily Value*

Total Fat 38 g58.3%

Saturated Fat 4.6 g23.1%

Trans Fat 0 g

Cholesterol 240.9 mg80.3%

Sodium 798.1 mg33.3%

Total Carbohydrates 73 g24.3%

Dietary Fiber 10.2 g40.9%

Sugars 5 g

Protein 15 g30.4%

Vitamin A 19.6% Vitamin C 148.2%

Calcium 10.8% Iron 26.4%

*Based on a 2000 Calorie diet

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Lightened Potato Salad Recipe