Ever wanted to make Potato Salad, but needed a way to cut out some of the fat? This recipe is right up your alley. The authors of Food FAQs: Substitutions, Yields & Equivalents, Linda Resnick and Dee Brock, created a delicious recipe for a mayonnaise-free Potato Salad -- all the taste, but with much less fat!
Hold the mayo!
2 pounds potatoes (red or a waxy variety)
1/2 cup chopped celery (about 1 medium stalk)
2 tablespoons onion (about 1 ounce of raw onion), scallion or chives
1/2 cup cottage cheese, pureed in blender
1/2 cup plain yogurt
salt and freshly ground black pepper to taste
In a large pot, bring water to a boil. Add potatoes and cook for 15 to 20 minutes or until tender yet firm. Drain.
Cut potatoes into bite-sized pieces (peel first, if desired). Add the chopped celery and onion to the cooked potatoes.
In a separate bowl, combine the cottage cheese and yogurt. Pour onto the potato mixture and toss until they are lightly coated. Season to taste.