Fat-Free Potato Salad



  • Potatoes (I used 1 red and 1 white)
  • Onion, small dice, 1 tablespoon
  • Celery, small dice, 1 tablespoon
  • Parsley, minced, 1/2 teaspoon (or dill if you like)


  • Bean Paste, 1 tablespoon (or use any mashed bean, or use fat-free hummus)
  • Miso, 1/4 teaspoon
  • Lemon Juice, 1/2 teaspoon
  • Vinegar, 1/2 teaspoon
  • Tamari or Soy Sauce, 1/2 teaspoon
  • Mustard, 1/4 to 1/2 teaspoon
  • Spices (I used onion and garlic powder, salt, paprika)


  1. Cut potatoes into 1-inch cubes. Place into boiling water, to cover, with a pinch of salt. Simmer for 20-25 minutes or until soft. Drain. Let cool.
  2. Dice cooled potatoes into smaller cubes or roughly mash. Add onion, celery, and parsley. Mix.
  3. Mix dressing ingredients together in a small bowl. Add one or two teaspoons of water if too thick. Blend with potato salad. Sprinkle paprika on top.

This doesn’t make much, about 1 cup. I am still experimenting. The amounts for the dressing are approximations, you can vary depending on how piquant you like it. The first time I made it there was a strong celery taste and too much mustard and vinegar. I like a milder potato salad so I cut back. The recipe reflects that. I don’t use much salt when making it but just sprinkle some on top as I eat it – which means I end up eating less salt. I’m trying!

1 thought on “Fat-Free Potato Salad

  1. Pingback: Taking Probiotics After A Course Of Antibiotics May Delay Colon Recolonization By 5 Months Or More | Fanatic Cook

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