Golden Potato Salad with Creamy Harvest Dressing

This rich, creamy dressing doesn't have a smidgen of fat, and yet it is rich enough to flavor a potato salad or lacquer an entrée of pan-roasted seafood. A 3-tablespoon portion delivers only about 50 calories.

Ingredients

For the Creamy Harvest Dressing:

• 1 can (about 15 ounces) sweet potatoes or yams in light syrup, drained
• 1 slice yellow onion, 1/2-inch thick
• 3/4 cup apple juice
• 1/2 cup orange juice
• 1/4 cup red wine vinegar
• 1/8 teaspoon dried thyme
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped flat-leaf (Italian) parsley
  

For the salad:

• 3 pounds Yukon gold potatoes, washed, cut in 1 1/2-inch chunks
• 1 small red onion, finely chopped
• 3 ribs celery, peeled and finely diced
• 2 bacon strips, cooked crisp, fat drained and crumbled
  

Preparation

1. To make the dressing, purée all of the dressing ingredients, except for the parsley, in a blender or food processor until smooth; stir in the parsley.
2. Boil the potatoes in a large pot of lightly salted water until tender, about 15 minutes; drain.
3. While still hot toss the potatoes, onion, celery, bacon and dressing; set aside to cool.
   

Servings: 12

Nutrition Information for Dressing Per Serving: Calories 50; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 95mg; Carbohydrate 12g; Fiber 1g; Protein 1g; Vitamin A 70%DV*; Vitamin C 15%DV; Folate 2%DV; Calcium 2%DV; Iron 2%DV; Potassium 3%DV

Nutrition Information for Dressed Salad Per Serving: Calories 160; Total fat 1g; Saturated fat 0g; Cholesterol 0mg; Sodium 135mg; Carbohydrate 36g; Fiber 3g; Protein 3g; Vitamin A 70%DV; Vitamin C 30%DV; Folate 6%DV; Calcium 2%DV; Iron 6%DV; Potassium 15%DV
* Daily Value

Recipe courtesy of Mealtime.org.

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