Low Fat, High Flavor Recipes

Side Salads

Chili Pepper Potato Salad by Linda Larsen

Depending on how spicy you like your food, you can add a jalapeño or habanero pepper to this easy and delicious salad.

Serves 8

Calories: 187.48

Fat: 4.39 grams

Saturated Fat: 0.64 grams

Cholesterol: 4.29 mg

Sodium: 345.21 mg

2 pounds russet potatoes

½ cup low-fat mayonnaise

½ cup plain low-fat yogurt

1 tablespoon lemon juice

2 tablespoons mustard

½ teaspoon salt

½ teaspoon white pepper

¼ cup 1% milk

3 stalks celery, chopped

1 red onion, chopped

1 (4-ounce) can chopped green chilies, drained

1 avocado, peeled and chopped

1 pint grape tomatoes

Peel potatoes and cut into cubes. Drop into a saucepan of cold water as you work. Place saucepan over high heat, bring to a boil, then reduce heat, cover pan, and simmer potatoes for 10 to 12 minutes or until tender.
While potatoes are cooking, combine mayonnaise, yogurt, lemon juice, mustard, salt, pepper, and milk in serving bowl and mix well. When potatoes are done, drain well and immediately add to mayonnaise mixture.
Add remaining ingredients and stir gently to coat. Cover and chill for at least 4 hours before serving.

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