Summer Potato Salad Makeover

Servings: 8

Fat: 1

Calories: 150

Ingredients:

5 medium potatoes, steamed, peeled, sliced
6 carrots, boiled or steamed, sliced into rounds
6 hard-boiled eggs, only use 2 yolks, 4 egg whites
1 cup chopped pickles
1/2 tsp salt
1 cup light mayonnaise
1 can green peas, rinsed
1/4 cup sliced olives

Directions:

Combine potatoes, carrots, eggs and pickles in a bowl. Add salt, mayonnaise and peas. Mix well. Sprinkle with olives and serve. Makes 8 servings.

Classic potato salad is 210 calories and 8 grams of fat for a 1/2 cup serving. Retrofit's version is 150 calories and 1 gram of fat for the same serving size. The modification cuts the fat and cholesterol to about 1/3 with less mayonnaise, olives and egg yolks. The sodium is greatly decreased with less salt, rinsing the canned peas, and only 1/4 of the olives.

Author:

Amy Margulies

Retrofit Registered Dietitian

Amy is the Lead Registered Dietitian at Retrofit and a Certified Diabetes Educator. She has been educating about healthy eating for nearly 20 years. She helps clients find realistic ways to improve their overall health while successfully managing their weight. She is an avid runner and the author of the cookbook Cook Healthy, which makes over favorite recipes.

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