Deli-style potato salad sheds fat, keeps fixin's
By Elaine Magee
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Q. I'm looking for a new twist on potato salad. Something with a grown-up flavor. Any ideas?
A. I tasted a "red, white and blue" potato salad at a deli a while ago, and I've always wanted to recreate it with lighter ingredients. The middle of summer seems like the perfect time to do that. Micro-cooking red potatoes until just tender are a lot easier than boiling potatoes. And I made the blue cheese dressing with lowfat buttermilk, fat-free sour cream and crumbled blue cheese (reduced-fat is sometimes available), a splash of vinegar and mustard. Right before serving, stir in some fresh chopped chives and crumbled turkey bacon.
Mayo-dressed potato salad with bacon contains 280 calories, 16 g fat, and 4 g saturated fat per same-size serving.
LIGHT RED, WHITE AND BLUE POTATO SALAD
Pierce each potato once with a fork and place in microwave. Cook on high until just tender. Let potatoes cool slightly, then cut each in half or quarter the larger ones.
Meanwhile, cook turkey bacon over medium-high heat, flipping from front to back often, until crisp. Set aside to cool then crumble into pieces.
In small bowl, combine blue cheese, buttermilk, sour cream, vinegar and mustard.
In medium serving bowl, combine potato pieces and blue cheese dressing. Add pepper to taste. Cover and keep in refrigerator until needed.
Right before serving, stir in turkey bacon pieces and chives.
Makes about 8 servings.
• Per serving: 189 calories, 8 g protein, 25 g carbohydrate, 6 g fat, 2.5 g saturated fat, 2.2 g monounsaturated fat, 1.2 g polyunsaturated fat, 20 mg cholesterol, 3 g fiber, 390 mg sodium. Calories from fat: 29 percent. Omega-3 fatty acids = .1 g, Omega-6 fatty acids = 1 g, Weight Watchers POINTS = 4
