If you’ve ever wondered how people seem to pull potato salads out of a hat, this is how: they use home pressure-canned potatoes.
This is a really healthy potato salad that tastes like one with five times the calories. But don’t even bother trying to tell people: it’s so good, they won’t care.
This recipe uses: Home-canned red potatoes.
- 1 litre jar home-canned salad potatoes (1 quart)
- 2 eggs (hard-cooked, shelled and chopped)
- 75 g celery (finely chopped. ½ cup / 2 oz / 1 stalk)
- 75 g onion (finely chopped. ½ cup / 2 oz / 1 stalk)
- 175 ml Miracle Whip (fat-free, or regular. ¾ cup / 6 oz)
- 4 tablespoons sour cream (fat-free, or regular)
- ½ tablespoon salt
- 2 tablespoons green relish (of your choosing. Or chopped pickle)
- 1 tablespoon cider vinegar
- 2 tablespoons sugar
- ½ tablespoon mustard powder (OR or 1 tablespoon prepared mustard)
- 1 teaspoon ground black pepper
- ½ teaspoon celery seed
- ½ teaspoon dill seed
- bacon bits (optional. We used reduced-fat ones.)
- Open the jar of salad potatoes, empty into a large bowl. Dump any water off into the sink. Cover with fresh water from tap, and wash any starch residue off.
- Let drain well through a sieve for a few minutes.
- Meanwhile, mix all the ingredients from the egg down to and including the dill seed. Adjust taste.
- Mix the potatoes and dressing together. Chill for 2 hours, more is even better.
- Serve sprinkled with the bacon bits, if using, or, a third hard-cooked, chopped egg that you set aside, or both.
Cook the egg first, and allow about 10 minutes for it to cool after cooking so that it’s cool enough to handle and add to the salad.
If you just don’t have a knack for hard-boiling eggs, try this instead: lightly spray the inside of a microwave-safe measuring jug with one or two sprays of cooking spray. Crack the eggs in, leaving yolks whole. Microwave for 3 to 4 minutes, depending on your wattage. Let cool, then turn out onto chopping board and chop up with a French knife.
Instead of whole egg, you can use 4 tablespoons of EggBeaters instead to lower the calories and cholesterol even further if you wish.
Instead of the sour cream, you could use plain yoghurt.
Instead of the salt, you could use salt sub.
Instead of the sugar, you can use the same volume amount of Splenda®, or a few drops of liquid stevia, or a sweetener of your use. You can use more sweetener if you wish.
Serving size: 1 cup (300 g)
- 232 calories, 407 mg sodium (213 calories and only 5 mg cholesterol if you use Eggbeaters instead of the eggs)
- Weight Watchers PointsPlus®: 6 points (5 points if you use Eggbeaters instead of the eggs)
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.