Low Carb Potato Salad

summary

Looking for a tasty twist on a classic dish that aligns with your health goals? Introducing the Low Carb Potato Salad. This dish is not only mouth-wateringly delicious but also in sync with your fitness aspirations. Dive in to find out how to whip up this plate of goodness.

Ingredients:

• Potatoes: 3 large (approx. 1.5 lbs or 680 grams) – choose a low-starch variety.
• Mayonnaise: ½ cup (120 ml)
• Dijon mustard: 1 tablespoon (15 ml)
• Celery: 2 stalks, finely chopped (approx. 1 cup or 240 ml)
• Red onion: ½, finely diced
• Fresh parsley: ¼ cup, chopped (60 ml)
• Fresh dill: 2 tablespoons, chopped (30 ml)
• Eggs: 2, boiled and chopped
• Salt: To taste
• Black pepper: To taste

Time: Preparation: 15 minutes | Cooking: 20 minutes

Serves 4

Nutritional Facts (Per Serving):

• Calories: 220
• Carbs: 15g (Net carbs: 12g)
• Protein: 4g
• Fats: 16g
• Fiber: 3g
• Sugars: 2g

Let’s Get Cooking!

1. Start by washing and peeling your potatoes. Once done, cut them into bite-sized chunks.
2. Fill a large pot with water, add a pinch of salt, and bring it to a boil.
3. Once boiling, carefully add the potato chunks. Let them cook for about 10-12 minutes, or until they’re tender yet firm.
4. While the potatoes are boiling, mix together the mayonnaise, Dijon mustard, salt, and pepper in a large mixing bowl. This will be your Low Carb Potato Salad dressing.
5. Once your potatoes are cooked, drain them and allow them to cool for a few minutes.
6. Add the cooled potato chunks to the dressing mixture in the large bowl.
7. Now, toss in the finely chopped celery, diced red onion, chopped fresh parsley, dill, and boiled, chopped eggs.
8. Gently mix everything until the potatoes are well-coated with the dressing and all the ingredients are evenly distributed.
9. Check for seasoning. If needed, add some more salt or pepper.
10. Once satisfied, cover the Low Carb Potato Salad and refrigerate for at least 2 hours before serving.

Pro Tips

1. Always choose a low-starch potato variety. These have fewer carbs and maintain a firmer texture when boiled.
2. If you’re planning to serve the salad later, refrigerate the potatoes and the dressing separately, mixing them only before serving.
3. For added crunch and nutrition, consider adding some chopped bell peppers or cucumber.
4. While the classic Low Carb Potato Salad has its charm, don’t hesitate to experiment with spices or herbs that suit your palate.

Serving Suggestions:

• Plate your Low Carb Potato Salad on a bed of fresh greens for added nutrition.
• A slice of whole-grain toast on the side can complement the creamy texture of the salad.
• If you’re serving this at a BBQ or potluck, consider pairing it with grilled chicken or fish.
• Fresh lemonade or iced tea can be a refreshing beverage choice to accompany this dish.

Remember, AH7 is here to cater to your health and fitness needs. Whether you’re a culinary novice or a seasoned chef, this Low Carb Potato Salad is sure to become a staple in your kitchen. Enjoy your meal and keep striving for those fitness goals!

LOW CARB POTATO SALAD

Looking for a tasty twist on a classic dish that aligns with your health goals? Introducing the Low Carb Potato Salad. This dish is not only mouth-wateringly delicious but also in sync with your fitness aspirations. Dive in to find out how to whip up this plate of goodness.

5 from 2 votes

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Nutritions

Nutrition Facts

LOW CARB POTATO SALAD

Amount per Serving

Calories

220

% Daily Value*

Fat

 

16

g

25

%

Carbohydrates

 

15

g

5

%

Fiber

 

3

g

13

%

Sugar

 

2

g

2

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Potatoes: 3 large approx. 1.5 lbs or 680 grams – choose a low-starch variety.
• Mayonnaise: ½ cup 120 ml
• Dijon mustard: 1 tablespoon 15 ml
• Celery: 2 stalks finely chopped (approx. 1 cup or 240 ml)
• Red onion: ½ finely diced
• Fresh parsley: ¼ cup chopped (60 ml)
• Fresh dill: 2 tablespoons chopped (30 ml)
• Eggs: 2 boiled and chopped
• Salt: To taste
• Black pepper: To taste

Instructions

• Start by washing and peeling your potatoes. Once done, cut them into bite-sized chunks.
• Fill a large pot with water, add a pinch of salt, and bring it to a boil.
• Once boiling, carefully add the potato chunks. Let them cook for about 10-12 minutes, or until they’re tender yet firm.
• While the potatoes are boiling, mix together the mayonnaise, Dijon mustard, salt, and pepper in a large mixing bowl. This will be your Low Carb Potato Salad dressing.
• Once your potatoes are cooked, drain them and allow them to cool for a few minutes.
• Add the cooled potato chunks to the dressing mixture in the large bowl.
• Now, toss in the finely chopped celery, diced red onion, chopped fresh parsley, dill, and boiled, chopped eggs.
• Gently mix everything until the potatoes are well-coated with the dressing and all the ingredients are evenly distributed.
• Check for seasoning. If needed, add some more salt or pepper.
• Once satisfied, cover the Low Carb Potato Salad and refrigerate for at least 2 hours before serving.

Notes

Tips:

• Always choose a low-starch potato variety. These have fewer carbs and maintain a firmer texture when boiled.
• If you’re planning to serve the salad later, refrigerate the potatoes and the dressing separately, mixing them only before serving.
• For added crunch and nutrition, consider adding some chopped bell peppers or cucumber.
• While the classic Low Carb Potato Salad has its charm, don’t hesitate to experiment with spices or herbs that suit your palate.