Healthy Potato Salad with Eggs and Veggies | Low Calorie
Healthy Potato salad is a great way to enjoy a classic dish while reducing calorie and fat intake. The addition of more vegetables and the use of low-fat dressing alternatives not only makes this recipe lighter but also boosts its nutritional value. This makes it an excellent choice for those looking to maintain a balanced diet or lose weight without sacrificing flavor.
Ingredients
- 320 g potatoes
- 3 large eggs
- 90 g bell pepper
- 70 g carrot
- 80 g cabbage
dressing:
- 42 g mayonnaise
- 8 g Dijon mustard
- 54 g low-fat yogurt
- 4 g vinegar
- 11 g lemon juice
- Salt and black pepper to taste
Instructions
Prepare the Potatoes:
- Peel and slice the potatoes.
- Boil in water with 2 teaspoons of salt until tender, about 10-12 minutes.
- Drain and let cool.
Cook the Eggs:
- Boil the eggs for 10 minutes.
- Cool in ice water, then peel and chop.
Prepare the Vegetables:
- Finely dice the carrot and bell pepper.
- Shred the cabbage using a mandoline slicer.
Make the Dressing:
- In a large bowl, mix mayonnaise, Dijon mustard, low-fat yogurt, vinegar, lemon juice, honey, salt, and black pepper.
Assemble the Salad:
- Combine cooled potatoes, chopped eggs, diced carrot, bell pepper, and shredded cabbage with the dressing.
- Toss until evenly coated. Divide into 2 or 3 portions depending on the calories you would like. You can divide into 2 portions if you are having it as a light meal. 3 Portions if you are having it with something else.
Serve:
- Serve immediately or chill before serving.
Notes
All nutrition information is calculated using the USDA Food Central database or specific brand labels (where specific brands are used). It's highly accurate. The nutrition information is also provided in the blog post in the form of a table, for your reference and to ensure transparency and trust in the calculations.