Looking for German potato salad low-fat recipe options? Learn more about the low-fat German potato salad dressings to reduce the calorie count...
Traditionally the German potato salad is a very high calorie meal and contains fatty meat and fried vegetables and flour paste. The American version of the potato salad is created with the salad dressing made out of sour cream and mayonnaise which is also very high in fat.
Some people want to eliminate the meat completely to reduce the calories and turn it into a vegetarian potato salad, which is seldom flavored with beef stock. The German potato salad can be made up of low-fat ingredients with fat free mayonnaise and a reduced quantity of extra virgin olive oil.
Reduced Calorie German Potato Salad Ingredients
Traditionally it utilizes bacon, but in the low-fat version or in areas where bacon is forbidden for consumption it is replaced with Turkey or chicken meat. The tasty low-fat version of German potato salad can be flavored with olive oil, mustard and a little lemon juice to make it a guilt free substitute for the calorie laden authentic German potato salad.
This version of the German potato salad is very different from the present day mayonnaise-based cold German salad variety. Not only is it low-fat, it allows you to prepare it in advance saving time and making it a convenient dish that can be served as required. It can be stored in the refrigerator so it’s easy to make a large batch because the leftovers are mellowed out and taste great the next day with all the flavors penetrating deep into the vegetables.
Preparing the Ingredients for the German Potato Salad
To prepare the low-fat German potato salad the ingredients used are big on flavor and low on calories. Start with boiling 1 1/2 pounds of small red skinned potatoes in salted water. Cook for around 15 minutes until they’re completely tender and then drain the water completely. Once they are cool you can remove the skins and cube them. Use a very large salad bowl to mix the cooled potatoes with about one and a half cups of cooked and cooled peas or mixed vegetables.
Preparing the Vegetables and Salad Seasoning
Add in half a chopped red bell pepper along with approximately a half cup of red onions. Sprinkle half a teaspoon of fresh dill over the salad. If you do not have fresh dill you can utilize freeze-dried dill to flavor the salad. Follow this by sprinkling 1 teaspoon of snipped chives and a pinch of dried leaf of thyme onto the potatoes.
In a separate bowl prepare the dressing by mixing in 2 tablespoons of extra virgin olive oil with the juice of 1 de-seeded lemon and one and 1/2 tablespoons of gourmet mustard. If you cannot find gourmet mustard then use the spicy brown variety of commercial mustard.
Drizzle the salad dressing on top of the vegetables and toss it to cover the ingredients completely. Season the salad with salt and pepper to taste. Serve immediately with the grilled fish, chicken and steaks which have been barbecued.