No American summer barbecue is complete without a creamy, rich potato salad. But can you enjoy a great potato salad without sacrificing your commitment to healthy eating?
Yes. First, leave the skins on the potatoes. Potato skins contain much of the potatoes' fiber, as well heaps of vitamins and minerals.
Next, replace the hard-boiled egg. Eggs add protein, but egg yolks add plenty of fat. Replace the egg with chopped, canned artichoke hearts, which have a similar texture and a wonderfully subtle flavor.
Third, overhaul the mayonnaise dressing. Adding just 1/2 cup of regular mayonnaise can add 800 calories and 90 grams of fat to the salad. You could dress the salad in a light vinaigrette, but to stick to a traditional, creamy dish, use Greek yogurt. It is a versatile, healthy ingredient that adds creamy flavor and texture.
Finish with a handful of fresh herbs and some tangy vinegar to punch up the flavor.
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