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    Home ยป Recipes ยป Special Diet ยป Egg Free ยป Potato Salad

    Potato Salad

    Published: Jun 27, 2013 ยท Updated: Jun 23, 2018 ยท This post contains affiliate links.

    Jump to Recipe Print Recipe

    Lighter version of a picnic favorite. This Potato Salad is mayo free but still has all the flavor you want!

    Healthier Potato Salad from Living Well Kitchen

    Can I do two potato posts in one week?

    Is that ok with you?

    It's more than ok with me because I mean, those Smashed Potatoes... holy mother of pearl they are the greatest potatoes.

    And then who doesn't like Potato Salad, especially when I made it healthier and even included bacon?

    Plus, I feel like Potato Salad is totally a recipe for the 4th of July and since that's a week from today, what better time that to go ahead and post it, right?

    If you've read my blog for even a small amount of time, you know that I am not a huge fan of mayonnaise.

    Maybe it's from the semester I spent as a lunch lady, dealing with excessively large jars and large amounts of mayonnaise. {I just mini threw up}

    Or it could be the gloopy noise it makes when you stir it. Ew

    But I think the most likely reason is that it just doesn't offer many nutritional benefits.

    [click_to_tweet tweet="Lighter version of a picnic favorite. This Potato Salad is mayo free but is still full of flavor" quote="Lighter version of a picnic favorite. This Potato Salad is mayo free but is still full of flavor"]

    Healthier Potato Salad from Living Well Kitchen

    Most people try replacing mayo with plain yogurt, but I'm sorry, that just doesn't work for me.

    Yogurt is tangy to be a mayonaisse replacement. Mayo is not {or at least it's not supposed to be}...

    Therefore, I blend cottage cheese {since it has a relatively neutral, non-tangy flavor} and use that to replace the mayo in most every recipe.

    So it should come as no surprise that I use cottage cheese to make my potato salad

    Because bacon makes everything better, I use bacon in my potato salad and even throw in an extra teaspoon of bacon grease for good measure.

    That's totally optional but since it's only about 40 calories, I don't mind and it fills the potato salad with extra bacon-y flavor. Always a good thing in my opinion.

    However, if you want to make this recipe vegetarian, you can completely skip the bacon!

    With or without the bacon, I was quite impressed with the results.

    In fact, I am confident that any person that tries this potato salad will like it.

    So if you're trying to think of what to bring to a 4th of July party next week, this Potato Salad is what it should be. Double or triple the recipe if needed.

    Healthier Potato Salad from Living Well Kitchen

    Lighter Potato Salad

    Lighter version of a picnic favorite. This Potato Salad is mayo free but still has all the flavor you want!
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6
    Author: Meme

    Ingredients

    • 4 slices center-cut bacon chopped, optional
    • 1 lb red potatoes unpeeled & chopped into bite sized pieces
    • 1/3 cup cottage cheese
    • 1 tsp Dijon mustard
    • 1 tsp white vinegar
    • 1/2 clove garlic minced {optional}
    • 1/4 tsp salt
    • 2 green onions chopped

    Instructions

    • Put the bacon in a large, cold skillet. Heat over medium and cook until the bacon is crispy. Transfer to paper towels to drain, and set aside. Reserve 1 teaspoon of bacon grease.
    • Meanwhile, add the potatoes to a large pot and fill with cold water. Bring to a boil and simmer until the potatoes are tender, about 15 minutes. Drain well, put on paper towels, and let cool.
    • Put the cottage cheese, Dijon mustard, white vinegar, garlic {if using}, reserved 1 teaspoon of bacon grease {optional} and salt into the bowl of a food processor or blender. Process until completely smooth. Transfer to a glass or plastic bowl and add green onions and cooled potatoes. 
    • Toss to coat completely. Cover and let sit for at least 1 hour. Keep in the refrigerator until ready to eat. Stir in bacon pieces just before serving.

    Notes

    *Potato Salad is best served the day of or day after to prevent the bacon from getting soggy and the salad from getting too watery.
    *Omit bacon for vegetarian version, and skip the first step.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    What I used to make this recipe:

    Click here for Nutrition Facts

    *
    Nutrition Facts
    Lighter Potato Salad
    Amount Per Serving
    Calories 127 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 2g13%
    Cholesterol 11mg4%
    Sodium 260mg11%
    Potassium 396mg11%
    Carbohydrates 13g4%
    Fiber 1g4%
    Sugar 1g1%
    Protein 4g8%
    Vitamin A 55IU1%
    Vitamin C 7.3mg9%
    Calcium 20mg2%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet.
    *

     

    Meme

    Pin for later:

    No Mayo Potato Salad from @memeinge is a lighter version of a picnic favorite. This Potato Salad recipe is mayo free but still has all the flavor you want, including the optional addition of bacon! Gluten free and can be vegetarian

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    Comments

    1. Connie says

      January 25, 2015 at 1:16 am

      5 lb red potato
      1 16oz cottage cheese
      1 8oz carton sour cream
      1 large red onion chopped
      Salt & pepper to taste

      Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme -- a thirty-something girl from Alabama living in San Diego! Join me as I prove that living a guilt-free, healthy lifestyle can be budget friendly, delicious & fun!
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