potato salad recipes – Diet, Nutrition, Exercise for a Healthy Life. http://www.diethealthclub.com/blog Diet, Healthy Nutrition and Exercise Guide for better health Thu, 24 Dec 2015 02:10:42 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.2 Warm Sausage And Potato Salad Healthy Recipes For Supper http://www.diethealthclub.com/blog/recipes/warm-sausage-and-potato-salad-recipes.html Fri, 07 Aug 2009 07:18:05 +0000 http://www.diethealthclub.com/blog/?p=3012 Warm Sausage Recipe With Bell Pepper And Thyme Warm Sausage Potato Salad Ingredients 12 ounce smoked turkey sausages 20 ounce fresh potatoes 1 small green bell pepper 2 small leeks 1 teaspoon thyme 2 tablespoon mustard, whole grain 2 tablespoon water 4 tablespoon red wine vinegar Cooking spray Method: Cook the potatoes in a small… Read More »

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]]> Warm Sausage Recipe With Bell Pepper And Thyme

Warm Sausage Potato Salad Ingredients

12 ounce smoked turkey sausages
20 ounce fresh potatoes
1 small green bell pepper
2 small leeks
1 teaspoon thyme
2 tablespoon mustard, whole grain
2 tablespoon water
4 tablespoon red wine vinegar
Cooking spray

Method:

  1. Cook the potatoes in a small amount  of lightly salted boiling water in a covered large saucepan for about 14 to 15 minutes or until the potatoes are tender. Drain in a colander and leave aside.
  2. Slice all the white portion and only 1 inch of green portion of the leeks meanwhile. Separate the white leek pieces and green leek pieces and set both portions aside in two different bowls.
  3. Lightly coat a large unheated nonstick skillet with nonstick cooking spray. Preheat the greased skillet over medium heat. Stir in the smoked turkey sausage and cook in hot skillet for about 3 to 4 minutes. Add the chopped green pepper and white part of the leeks.
  4. Cook for 3 to 4 minutes more. To the sausage and vegetables in the skillet, add water, mustard, red wine vinegar and dried thyme. Mix well and reduce heat to medium. Stir in the green portion of the leeks and cook for one minute more, stirring constantly.
  5. Add the cooked potatoes and toss gently so that the mixture in the skillet coats the potatoes well. Remove the mixture in 4 different serving platters or salad plates. Serve warm. This recipe makes 4 servings.

Health Tip:

  • The white portions of the leeks take little time to cook, while the green portion gets cooked much quicker. Thus they are added at different stage of cooking and not together.
  • Sausage and potato salad recipe provides 237 calories, 23 gm carbohydrates, 9 gm total fats and 17 gm proteins per serving.
  • This recipe provides only 45 mg cholesterol and 3 gm saturated fat per serving which can be considered low.
  • However this is a very high sodium recipe as it provides 772 mg sodium per serving, thus it is not a good salad option for people on low sodium diets. To reduce the sodium values of this recipe avoid adding salt while boiling the potatoes.
  • Also make sure that the smoked turkey sausage you use is reduced sodium in nature or preferably salt free. Generally commercially available sausages are loaded with sodium, so if you are on a low sodium diet then make sure to know the sodium value of the sausage before adding it in your meals.

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]]> Calorie Trimmed Potato Salad Recipes http://www.diethealthclub.com/blog/recipes/calorie-trimmed-potato-salad-recipes.html Mon, 11 May 2009 07:38:08 +0000 http://www.diethealthclub.com/blog/?p=2427 Calorie Curtailed Recipe With Potatoes Potato Salad Ingredients Tofu – twelve ounce packet (use the soft silken style for this preparation). Tofu is bean curd. Garlic – one clove (minced into small pieces) Red or Yukon gold potatoes – three pounds Mustard – one tablespoon Whole milk or pickle juice – as required Hard cooked… Read More »

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]]> Calorie Curtailed Recipe With Potatoes

Potato Salad Ingredients

Tofu – twelve ounce packet (use the soft silken style for this preparation). Tofu is bean curd.
Garlic – one clove (minced into small pieces)
Red or Yukon gold potatoes – three pounds
Mustard – one tablespoon
Whole milk or pickle juice – as required
Hard cooked egg – three (peel and chop them into small pieces)
Pepper, black – according to taste
Scallion – half cup (green onion) cut them into thin slices
Dill pickle – half cup (chop them)
Lemon juice – three tablespoons
Olive oil – two tablespoons
Salt – one teaspoon
Bell pepper (red) – one (chop into small pieces)
Celery – one cup, chopped into pieces.

Method Of Preparation

  1. Place the potatoes in a saucepan and pour enough water in so that the tops are covered. Place the saucepan in a four quart Dutch oven.
  2. Add a little salt to the water and cook the potatoes on low heat for 20 to 25 minutes. The potatoes will become soft and tender.
  3. Allow them to cool. Drain the potatoes and dice them into small cubes.
  4. Prepare the dressing which comprises of mustard, tofu or bean curd, garlic, lemon juice and salt. Add these ingredients into a food processor.
  5. Blend the ingredients well, with a small amount of olive oil.
  6. Put off the blender and scoop out the dressing.
  7. Take a big salad bowl. Add the cooked potatoes, lemon juice, pickles, celery, green onions, egg and sweet pepper.
  8. Pour in the dressing over the veggies and toss well. This ensures a uniform distribution of the dressing.
  9. Garnish with black pepper.
  10. Refrigerate for about twenty four hours.
  11. Add a tablespoon of pickle juice or milk, prior to serving.

Health Tips

  • The above mentioned ingredients provide ten servings.
  • It is a popular recipe, which contains egg and dairy products, in the form of hard cooked egg and whole milk respectively.
  • Calorie trimmed potato salad is perfect as a side dish for dinner as it is relatively easy to digest. It is also a very healthy snack and can be had the next day as leftovers.
  • Each serving of the salad provides 113 calories.
  • Calorie trimmed potato salad is easy to prepare in forty five minutes, though the resting time is four hours.
  • The salad provides 4 grams of total fat and a gram of saturated fat. It also provides 46 mg of cholesterol, per serving.
  • It contributes 4 grams of protein and 2 grams of dietary fiber.
  • The salad provides 286 mg of sodium and 16 grams of carbohydrates.

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]]> New Potatoes With Crab Salad Recipes For Healthy Salads http://www.diethealthclub.com/blog/recipes/new-potatoes-with-crab-salad-recipes-for-healthy-salads.html Fri, 16 Jan 2009 12:50:08 +0000 http://www.diethealthclub.com/blog/?p=1603 Healthy Salad Recipes With Mashed Potatoes Potatoes Salad Ingredients 12 tiny new potatoes 8 ounce imitation crabmeat, flake style 2 tablespoon chives, chopped ¼ cup Caesar dressing, creamy but fat free ¼ teaspoon salt ¼ teaspoons freshly ground black pepper Water for boiling and additional salt to add in water Method: In a large saucepan… Read More »

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]]> Healthy Salad Recipes With Mashed Potatoes

Potatoes Salad Ingredients

12 tiny new potatoes
8 ounce imitation crabmeat, flake style
2 tablespoon chives, chopped
¼ cup Caesar dressing, creamy but fat free
¼ teaspoon salt
¼ teaspoons freshly ground black pepper
Water for boiling and additional salt to add in water

Method:

  1. In a large saucepan boil enough water that can cover 8 tiny potatoes. Add ½ teaspoon salt in the water. Cover the sauce pan and cook potatoes in boiling water over medium heat until they turn tender, it may take about 15 to 16 minutes. Drain the cooked potatoes in a medium size colander and leave them aside to cool.
  2. Combine imitation crabmeat along with a teaspoon of chopped chives in a medium size bowl meanwhile for salad dressing. Cover the bowl and place it in the refrigerator to chill for at least 4 to 48 hours.
  3. After the potatoes are cooled cut them into two equal halves. Hollow out the halved potatoes slightly using a melon baller. To prevent the stuffed potato from tripping cut a thin slice from the bottom. You may use the potato trimmings to make any potato salad, if not then you may discard the trimmings. Season the scoped potato halves with salt and freshly ground black pepper and place them in a plate. Cover the plate and keep it in the refrigerator to chill.
  4. Remove the potatoes from the refrigerator after 3 to 4 hours and spoon crab salad in the hollows. Sprinkle the remaining chopped chive before serving. This recipe makes 24 appetizers.

Health Tip:

  • New potato with crab salad can be an excellent choice for appetizer not only because it is very tempting and delicious but also because it is very low in calories. One serving of this appetizer provides only 31 calories and almost negligible amounts of total fat, saturated fat and cholesterol.
  • This recipe can be considered diabetes friendly as well as heart friendly as it provides only 6 gm carbohydrates and 99 mg sodium per serving.
  • Potatoes used in this recipe are with the skin and are a good source of vitamin C, vitamin B 6 or pyridoxine, copper, potassium and magnesium.
  • The reputation of potatoes being high in carbohydrates has lead to its removal from diet in many weight watchers and diabetic individuals. However this is only true when potatoes are fried. Baked, steamed or broiled potatoes with jacket (peel) are healthy.

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