Load this Lighter Creamy Potato Salad - using blended cottage cheese with seasonings for that creamy taste instead of mayo. It's a perfect side for barbecues, picnics and more.
Lower Calorie Potato Salad
Potato Salad is a must have dish in the summer. It goes with anything or if you are like me, you will eat potato salad just as it is from a bowl.
Skip back a few years and any potato salad I would make would consist of lots of creamy mayonnaise and while I still make it like that, occasionally you want a guilt free version that you don't have to worry about being too high on the calories.
No Mayo Potato Salad
When creating a low calorie version, it was very important that it tastes good, sometimes lighter versions of dishes are lacking something and just don't have that taste you expect and the most important part was getting that kind of creaminess to the dish.
Yoghurt just didn't cut it for me, and neither did quark, but cottage cheese on the other hand, has a much creamier flavour to it when blended.
I am not a fan of cottage cheese as it comes, I think it is those curds that put me off, although I have fast become accustomed to Poutine since moving to Canada and that contains cheese curds, except those ones are cheesy melty goodness.
Seasoning for Potato Salad
As well as the blended cottage cheese, you need to get a good balance of seasoning and I loved the flavour this potato salad with the addition of some mustard, onion and garlic powder, plus a little granulated sweetener to balance the little bit of tartness from the lemon juice. Erythritol is my first choice of sweetener, mainly because it has no aftertaste and is naturally derived.
If you like pickles, you can swap the lemon juice for a little pickle (gherkin juice) adds a great flavour.
How long will Potato Salad keep in the Fridge?
Once made up, keep in a lidded tub and this should keep for a couple of days. Although when I have made this it has been gone in a day, especially in the summer when we are barbecuing, perfect with grilled meats and some corn on the cob - yum!!
More Salad Recipes
Looking for some other salads like this for the summer, picnics or barbecues? Check out these:
- Chicken, Feta and Strawberry Salad
- Mexican Chopped Salad
- Lighter Crab Stick Salad
- Hawaiian Pasta Salad
- Tuna Pasta Salad
- Chicken Caesar Salad
- Brussels Sprouts Salad with Almonds, Apple and Cranberries
- Roasted Butternut Squash Chicken Quinoa Salad
- Watermelon and Feta Salad
- Greek Pasta Salad
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more..
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Lighter Creamy Potato Salad (No Mayo)
Lighter Creamy Potato Salad - using blended cottage cheese with seasonings for that creamy taste instead of mayo.
Ingredients
- 450g (1lb) of baby potatoes, halved (I used yellow fleshed)
- olive oil spray
- 3 hard boiled eggs, peeled and quartered
- 1 cup (200g) of fat free cottage cheese
- ½ small red onion, sliced
- 2 spring onions, chopped
- juice of half a lemon
- 1 tablespoon of granulated sweetener (I use erythritol)
- ½ teaspoon of salt
- ½ teaspoon of mustard powder
- ¼ teaspoon of onion powder
- ¼ teaspoon of garlic powder
- ¼ teaspoon of dill
- ¼ teaspoon of black pepper
- pinch of sweet paprika
- fresh chives
Instructions
- Cut the potatoes in half and add to a saucepan of salted water, bring to the boil and simmer until tender. You want them to still have a slight bite to them.
- Drain the water, and set aside to cool.
- Add the cottage cheese to a blender and blend till smooth (can use a tall jar and immersion stick blender)
- Add the cottage cheese to a large bowl, add the lemon juice, sukrin, salt, mustard powder, garlic powder, onion, dill and black pepper and whisk to combine.
- Spray the potatoes with olive oil spray and then add the potatoes (peel if you don't like the skins, I like to leave them on), chopped boiled egg, onion and spring onions in the cottage cheese mix and toss all together.
- Season with more salt and black pepper if needed.
- Sprinkle with a little paprika and some chopped chives.
- Enjoy
Notes
Please see below for details about recipe
- WW Personal Points: add ingredients to your WW diary for points value - as this may vary depending on your personal points zero foods)
- Vegetarian Friendly
- Gluten Free Friendly
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Nutrition Information
Yield 4 Serving Size 1 servingAmount Per Serving Calories 165Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 142mgSodium 485mgCarbohydrates 15gFiber 1gSugar 9gProtein 9g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Tracy says
Made this yesterday - totally delicious! Left out the dill and garlic as not my preference
Jeanna says
I'll be trying this for the coming weekend, Memorial Day here in the US. I'll have to add some finely chopped celery- it's what we're all used to. It looks delicious. I love all of your recipes!
Louise says
Delicious, left out dill and garlic as not a fan - yummy
Christie says
Can you substitute the cottage cheese for anything? I can't stand cottage cheese
Siobhan (Slimming Eats) says
As the cottage cheese is blended you won’t even notice it in the recipe.
Kirstie says
Amazing recipe added some picked onion juice instead of lemon just to give it a kick!
Lesley says
I'm lactose free so wondering if a lactose free yoghurt could be used instead?
Siobhan (Slimming Eats) says
Hi Lesley - yes that will be fine. Enjoy!!