10 Recipes Potato Salad Light

Potato salad

Potatoes are one of the most carbohydrates consumed in Brazil is like potato chips, baked potato, soute, roasted, mashed or as chips. It appears constantly in the Brazilian menu, but not always very healthy and suitable for consumption.

1. Revenue light potato salad with mustard sauce

ingredients:

  • 1 kg of unpeeled potatoes;
  • 100 g skimmed natural yogurt;
  • Light mayonnaise 3 tablespoons;
  • 1 tablespoon mustard grain;
  • chives to taste;
  • salt to taste.

Method of preparation:

Start off by washing the potatoes and removing the land of the shells, if any. Bring the potatoes to a boil in a pot of water over high heat. Season with salt and cook for half an hour or until cooked. Drain and allow to cool. Peel, cut into cubes or slices and arrange in a bowl to serve. Mix the sauce ingredients until smooth and pour over the potatoes. Adjust salt and finish with chopped fresh chives. Serve immediately.

2. Recipe light potato salad with tomato and rocket

ingredients:

  • ½ cup chopped onions tea;
  • ½ cup of chopped fresh herbs tea;
  • 1 tablespoon olive oil;
  • 1 teaspoon salt tea;
  • 2 potatoes;
  • 2 tomatoes;
  • 4 tablespoons of apple cider vinegar;
  • arugula leaves.

Method of preparation:

Wash the potatoes, peel and chop into cubes. Remove seeds from tomatoes and chop well. Bring the potatoes to cook in a pan with water and leave covered for 20 minutes until al dente. Drain and set aside. Add the herbs, chopped tomatoes and season with salt and vinegar. Bring to saute for 1 minute. Remove from heat and serve with rocket leaves. If you want, add black pepper to give more flavor. Serve.

3. Revenue light potato salad with ricotta cream

ingredients:

  • 2 potatoes;
  • salt to taste;
  • 2 tablespoons ricotta cream soup;
  • chives to taste;
  • parsley to taste.

Method of preparation:

Wash the potatoes with a brush, then peel and bring to cook in water or steam, if you prefer (remember that the steam takes longer). Drain, allow to cool, cut into cubes, add the ricotta cream and spices and serve!

4. Recipe light potato salad with egg

ingredients:

  • 4 potatoes;
  • 3 eggs.

Sauce

  • 2 tablespoons lemon juice;
  • 3 spoonfuls of olive oil;
  • 3 spoonfuls of vinegar.

Method of preparation:

Cook the unpeeled potatoes to avoid losing the properties. When they are soft, drain. Wait for it to cool down. Peel the potatoes, cut them into cubes and spread in a shallow ovenproof dish. Cook the eggs for 15 minutes, drain, allow to cool. Slice the eggs and sprinkle over potatoes. Separately, whisk together all the dressing ingredients and drizzle the salad. Take to chill until ready to serve.

5. Revenue light potato salad with carrot

ingredients:

  • 1 kg of potatoes;
  • 2 carrots;
  • salt to taste;
  • pepper to taste;
  • chopped parsley to taste;
  • 8 tablespoons of olive oil;
  • 1 clove of garlic;
  • 1 lemon squeezed.

Method of preparation:

Wash and then peel the potatoes and carrots. Cut the potatoes into quarters and carrots into sticks (julienne). Place in a pot with salted water and cook until tender. Drain and set aside. In a pestle add a level teaspoon of salt and a clove of garlic, punch until a paste. Squeeze the juice of one lemon and add the olive oil. Mix everything. Arrange the potatoes and cooked carrots in a salad bowl and drizzle with the sauce. Sprinkle the parsley. Serve.

6. Recipe light potato salad with tuna

ingredients:

  • smooth lettuce leaves;
  • lettuce leaves;
  • rocket leaves;
  • 5 Potatoes;
  • 1 light of tuna pickled;
  • Light mayonnaise 2 tablespoons;
  • chopped black olives to taste;
  • 1/3 of a yellow pepper;
  • 1/3 red bell pepper;
  • 1 tomato;
  • 1 teaspoon chopped cilantro;
  • salt to taste.

Method of preparation:

Wash and peel the potatoes and chop them into large cubes. Take a cooking pan with water and salt. When they are soft, drain and allow to cool. Chop tomatoes and peppers. In a bowl add the cooked and cold potatoes, tomatoes, peppers, fresh cilantro, olives, drained tuna and light mayonnaise. Mix well and refrigerate to chill. On a plate put the torn lettuce leaves and arugula. Above put the mixture of tuna. Serve!

7. Revenue light potato salad with beetroot

ingredients:

  • 2 potatoes;
  • 1 beet;
  • 1 tablespoon light cream soup;
  • 1 tablespoon lemon juice;
  • pepper to taste;
  • salt to taste;
  • parsley to taste.

Method of preparation:

Start by peeling the potatoes and beets into cubes and mince. Take for cooking in salt water until tender (or steam if preferred). Drain and set aside. Let cool and place in a bowl. Enter the other ingredients for the sauce and distribute over the salad. Mix carefully, bring to chill and serve.

8. Recipe light potato salad with chayote

ingredients:

  • 2 potatoes;
  • 2 chuchus;
  • Pods 24;
  • 4 lemon teaspoons;
  • salt to taste;
  • pepper to taste;
  • oregano to taste.

Method of preparation:

Peel potatoes washed and diced and cut chuchus. Take to cook in a pan with water until they are soft. Drain and set aside. Wash the pods, despise the ends, cut into pieces and bring to cooking. When everything is cooked, season with lemon, salt, pepper and oregano and serve hot or warm.

9. Recipe light potato salad with cod

ingredients:

  • 300 g of cod;
  • 1 kg of potatoes;
  • 5 garlic cloves;
  • parsley to taste;
  • black olives to taste;
  • 4 boiled eggs;
  • olive oil to taste;
  • 2 tablespoons of mustard;
  • Light mayonnaise 2 tablespoons;
  • 2 bay leaves;
  • salt to taste;
  • black pepper to taste.

Method of preparation:

Start cod desalting, preferably the day before, changing the water several times. Take a pan fire with water, a little olive oil, bay leaf, two cloves of garlic and black pepper grains. When boiling, turn off the heat, put the cod and cook for about 3 minutes. Drain and cool esoere. With the help of a knife, remove skin and bones and shred cod.

In another pan, cook the potatoes without salt water in shell for about 15 minutes. Drain, allow to cool and cut into cubes. Prepare the sauce by mixing the chopped parsley with mayonnaise and mustard and mix well. Roughly chop the boiled eggs. Join in a salad bowl the chopped potatoes and the rest of the chopped parsley. Drizzle with a little olive oil and mix. Now add the chopped eggs, black olives and enter. Place the shredded cod and mix again. Cover the prepared sauce and light the refrigerator before serving.

10. Revenue light potato salad

ingredients:

  • 500 grams of peeled potatoes;
  • 1 cup of green tea corn;
  • 1/4 cup chopped red bell pepper tea;
  • 1 grated onion;
  • 2 cups cooked shredded chicken and tea;
  • 1/2 cup of parsley tea;
  • 1 cup light mayonnaise tea;
  • 1 tablespoon mustard;
  • 1 teaspoon of salt;
  • 1 tablespoon black pepper tea.

Method of preparation:

Cook the peeled and washed potatoes in a pan with water. When they are cooked and soft, cut into cubes. Chop the peppers and set aside. Cook the chicken and then shred. In a large salad bowl, combine the potatoes, corn, peppers, onions, chicken, parsley. Enter the sauce by adding the mayonnaise, mustard and seasoning with salt and pepper. Cover and refrigerate for at least 1 hour before serving. Serve!

What do you think of these recipes light potato salad we split up? Which one you want to use to give a varied in their diet? Comment below!