Skinny Red Potato Salad
Say goodbye to the heavy, gloopy potato salads of the past – our Skinny Red Potato Salad without mayo is here to revolutionize your taste buds! Packed with colorful veggies and dressed in a zesty vinaigrette, it's the perfect way to indulge in a healthy meal.6
Servings: 6 Servings
Calories: 198kcal
Ingredients
- 2 pounds red potatoes cut into 1-inch pieces
- Salt for cooking water
- 1 large stalk celery diced
- 1 red bell pepper seeded and diced
- 2 tablespoons minced flat-leaf parsley
- Salt and pepper to taste
The dressing:
- 3 tablespoons white wine vinegar
- 2 teaspoons minced shallots
- 2 teaspoons Dijon mustard
- ¾ teaspoon agave nectar (or honey - not vegan)
- ¼ teaspoon kosher salt
- ¼ teaspoons ground black pepper
- 3 tablespoons extra-virgin olive oil
Instructions
- Place the potatoes in a large pot and fill the pot with cold water so that it is 1 inch above the potatoes. Generously salt the water.
- Set over high heat and boil the potatoes for 20 to 25 minutes, or until they are just tender when pierced with a fork.
- Drain the potatoes into a colander. Let rest and cool to room temperature in the colander.
- When the potatoes are cool, add the red bell pepper and parsley, and gently stir in the dressing. Taste and adjust seasonings, if necessary. Serve.
The dressing:
- In a medium bowl, whisk together the white wine vinegar, shallots, Dijon mustard, salt and pepper. While whisking, gradually pour in the olive oil until combined.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1portion (⅙ of recipe) | Calories: 198kcal | Carbohydrates: 28.6g | Protein: 4.3g | Fat: 7.1g | Saturated Fat: 1g | Sodium: 70.3mg | Fiber: 3.7g | Sugar: 5.8g
