Now that summer is nigh, some of us are daydreaming about bicycle rides on nature trails, hiking up mountains, and picnicking in the park. Summer foods are often lighter; who wants to have the hot oven on for an hour when you can toss a fresh salad with chicken instead? Light, healthy salads should be the centerpiece of a great meal for a picnic or family get-together. Too often, heavy, fattening potato salads take center stage instead. Rather than forgoing a classic potato salad altogether, try a few new recipes that use lighter food substitutions to cut the calories and fat content. Some healthy swaps include using Italian dressing or vinaigrette instead of mayo, or using sweet potatoes instead of white potatoes. One thing these salads have in common is the liberal use of herbs for flavoring, rather than high-cal mayo.
Lebanese Potato Salad (This recipe uses a tangy vinaigrette instead of fattening mayo zero cholesterol)
Curried Potato Salad (This lower-fat salad is made with Greek yogurt instead of mayo)
Grilled Sweet Potato Salad (No mayo in this, but reduce the olive oil to lower the fat content even more)
Italian-Style Potato Salad (This is a classic potato salad recipe, but with a few healthier ingredient substitutions. Use reduced-fat mayo.)
Mostly Not Potato Salad (This recipe includes plenty of healthy veggies besides potatoes, along with tofu for protein)
The Doctors’ Potato Salad (This recipe uses vinegar to add flavor)
Summer Squash Potato Salad (This recipe includes colorful, nutrient-rich summer squash. Substitute celery instead of pickles if you’re watching your blood pressure.)