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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Light Potato Salad

Source: dLife

An alternative to traditional mayonnaise potato salad, this potato salad is dressed with a blend of garlic, dry mustard, Worcestershire sauce, olive oil, and vinegar.

Rating:
Prep Time:	4 hours
Cook Time:	30 minutes
Difficulty:	Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	186.7

Total Carbs	27.7 g

Dietary Fiber	3.2 g

Sugars	3.8 g

Total Fat	9.0 g

Saturated Fat	1.2 g

Unsaturated Fat	0.9 g

Potassium	21.5 mg

Protein	4.2 g

Sodium	14.4 mg

Dietary Exchanges 9.0 Fat, 0.1 Vegetables, 0.0 Other Carbs, 1.3 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 lb potatoes, fresh, medium 0.25
0 1/4 cup chopped parsley 0.25
0 1/4 cup fresh chopped green onion 0.5
0 1/2 tsp minced garlic 0.25
0 1/4 tsp dry mustard 1.0
1 tsp sugar 1.0
1 tsp Worcestershire sauce 0.25
0 1/4 cup olive oil 0.25
0 1/4 cup tarragon vinegar 1.0
1 pinch salt and pepper

Directions

Put the potatoes with the skins on in a pot filled with enough water to cover and boil until the potatoes are tender when pricked with a fork, for about 30 minutes, and cut into chunks.
Place in a bowl, and combine the green onions and parsley over the potatoes. Use a small bowl and mix the garlic, dry mustard, sugar, Worcestershire sauce, olive oil, and vinegar.
Combine well. Pour over the potatoes, and toss gently. Season with the salt and pepper. Let stand for at least 4 hours to marinate, stir every hour, and serve at room temperature.