Though it tastes rich and creamy, this potato salad is made with nonfat yogurt and reduced-fat mayonnaise, making it much lower in fat than a traditional potato salad. Roasted garlic adds a rich dimension.
Nutrition per serving may change if servings are adjusted.
2 large heads garlic
3 pounds medium red potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon salt, divided
1 tablespoon white-wine vinegar
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat plain yogurt
2 tablespoons Dijon mustard
Freshly ground pepper, to taste
4 hard-boiled eggs, peeled (see Tip)
1 cup chopped celery
3/4 cup chopped olives
1 4-ounce jar sliced pimientos, rinsed
2 tablespoons chopped fresh parsley, plus sprigs for garnish
2 tablespoons chopped fresh chives, or scallion greens, plus more for garnish
Paprika, for garnish
Preheat the oven to 400 °F.
Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.
Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.
When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.
Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper. Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.
To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
I made this for a large group last night, and it was a huge hit! However, while detracting from the low-fatness of the recipe, I added several strips of cooked chopped bacon and people raved about it. Overall, I would defintely make this my go-to potato salad recipe.
Pros: Tasty and low-fat
Cons: Time consuming to make
August 05, 2010
By: EatingWell User
Wow, this sounds like a really yummy spin on the typical creamy potato salad. To anonymous, I think the "heads" part is correct. If you read the directions, you're supposed to roast the heads and then squeeze the pulp out. Hope that helps.
August 04, 2010
By: EatingWell User
Although I haven't made this recipe yet, I believe there's a typo on the garlic -- should be "cloves" not "heads", right? I'll also be adding more veggies: onion, sweet peppers, radishes, cilantro, and carrot. A few bacon crumbles adds great flavor with few additional calories and if slimming it down isn't the objective, chopped green olives give potato salad character, too.