Reduced-Fat Potato Salad

  • Yield 4 servings

Bring a generous batch to picnics and cookouts. You won’t miss the fat and you’ll be healthier for it!

The Cancer Project


2 medium potatoes, peeled (if desired) and cut into 1/2-inch cubes (about 2 1/2 cups)
1/2 cup diced sweet onion
1/2 cup diced celery
1/2 small red bell pepper, finely diced
1/4 cup minced fresh parsley
1 teaspoon dried dill weed
1/4 cup fat-free or low-fat vegan mayonnaise
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons mustard
1/8 teaspoon salt
1/8 teaspoon ground black pepper


  1. Steam the potatoes until just barely tender when pierced with a knife, about 10 minutes. Do not overcook. Transfer to a large bowl and add the onion, celery, bell pepper, parsley, and dill weed.
  2. In a separate bowl, combine the mayonnaise, vinegar, mustard, salt, and pepper. Mix well. Add to the potato mixture and toss gently until evenly distributed. Chill thoroughly before serving.

Note: Stored in a covered container in the refrigerator, leftover Potato Salad will keep for up to 3 days.

Recipe from the Cancer Survivor’s Guide by Neal Barnard, M.D.; recipe by Jennifer K. Reilly, R.D., courtesy of The Cancer Project



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