Three Potato Salad (Reduced Fat)

I love potato salad, any type of potato salad, and I'm proud to say that I come from a long line of superb potato salad makers. When my mom was alive, she was the reigning queen of homemade potato salad. Since her passing, I've had lively debates with my sister, Karen, my brother, Tony, and other family members about whose version is the best.

Here's one of my favorite potato salad recipes: my version of a lighter, Three Potato Salad. I used a tiny bit of reduced fat olive oil mayo, light cucumber ranch dressing and Greek yogurt to bind the salad.


Three Potato Salad
created with love by LBTurner

4 medium red potatoes
3 medium sweet potatoes
2 large white potatoes
1 teaspoon fine sea salt
3 hard boiled eggs
1 tablespoon olive oil
1/4 teaspoon chopped rosemary
2 tablespoons each: red pepper, green pepper, red onion (diced)
1/2 teaspoon minced garlic
2 tablespoons chopped celery
2 tablespoons sweet relish or sweet pickles
1 tablespoon yellow mustard
1 tablespoon olive oil mayo
1 tablespoon Greek yogurt
1/4 cup light cucumber ranch salad dressing
1 teaspoon paprika
1 teaspoon mustard powder
1 teaspoon seasoned salt
1/8 tsp cracked pepper
1/2 teaspoon Old Bay seasoning
1tablespoon light brown sugar (optional)

Cook the potatoes:  Wash, peel and dice all of the potatoes (try to dice the potatoes the same size to ensure even cooking).  Add potatoes and 1 teaspoon of sea salt to a large pot with enough water to cover them. Cook on medium-high heat until they start to boil. Reduce heat and simmer for approx. 10 minutes or until tender. Drain water, sprinkle the brown sugar on potatoes while they are still hot, let cool and set aside. You could also cook the potatoes with the skins on and dice once they have cooled if you prefer.

Cook the eggs:  Place eggs in small pot with enough water to cover. Bring to a boil over medium heat. Once the eggs start to boil, turn off the heat and let them sit for 10 minutes. Peel off the shells and coarsely chop the eggs. Set aside.

Saute the veggies:  In a medium saucepan, add the olive oil, rosemary, red peppers, green peppers, onion and minced garlic.  Saute on low-medium heat for approx three minutes or until the veggies are fork tender with a little crispness. Be sure not to overcook/burn the garlic.

Mix the salad:  In a large mixing bowl, add the cooked/diced potatoes, chopped eggs, sauteed veggies and the remaining ingredients and seasonings. Toss lightly until thoroughly mixed.

Serve at room temperature or chilled.  Keep the salad refrigerated or on ice if you are serving it at picnic, cookout or other outdoor event.  Makes approx. 10-12 servings. Store leftover salad in an airtight container in refrigerator for up to 3 days.

Serving suggestions:
Add a cup of grilled or steamed, peeled shrimp or lobster to the potato salad for a fun twist on an old classic. Serve with a small green side salad for a quick, light summer meal.  Great for lunch or dinner!