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Healthy Potato Salads

Potato salads are the stuff of summer BBQs, but with all that mayo they’re not exactly the healthiest dish on the table. In this class Ann’s going to show you how to fix that. These truly tasty ideas will make your next potato salad healthier without losing any flavor or texture, in fact, we bet that the great new ways you’re about to discover to throw this summer favorite together, will become favorites with you just as they are with us! Look and learn!

Green Bean and Potato Salad w Pesto

This hearty, healthy salad is a great addition to any summer table. Green beans, potatoes, and rich walnut pesto make a wonderfully robust combination. The walnuts in the pesto are rich in protein and also omega-3 fats, one of great tools in the cancer-fighting chest. They are bursting with essential minerals and with vitamins like folate, thiamine, and B6. But good as they are for you, let’s not forget that walnuts are delicious. This Green Bean & Potato Salad with Walnut Pesto is simply scrumptious. Enjoy

Creamy Potato Salad

This is a CFYL class and office favorite. Why? Because the dressing on this Creamy Potato Salad proves that you don’t need mayo to make a delicious potato salad. Greek yogurt naturally has a creamy rich mouth-feel similar to mayo, and if you have to watch your weight, it makes a fabulous substitute in the kitchen for many high fat items, mayonnaise included. Even lite mayo has 3 times the calories cup for cup than full fat Greek yogurt, amazing really. This recipe is really worth a try. Look and learn!

Lemon Potato Salad

You don’t need mayonnaise to make a good potato salad. Our flavorful Lemon Potato Salad is made with a deliciously light cumin and lemon vinaigrette instead. It tastes extra yummy when the potatoes are tossed in the dressing while still warm from the pot, as they suck up more of the lemony flavor so make the dressing while the potatoes are cooking. Look and learn!

Russian Salad

This yummy Russian Salad with Creamy Mustard Vinaigrette is a lighter, healthier version of a very classic mayonnaise based dish. The deliciously creamy vinaigrette from our cookbook brings a tasty less calorific twist to this easy summer side. We’ve cooked the veggies from scratch as they absorb more dressing mixed into the dressing warm, which makes the salad even tastier, but you can make this with veggie leftovers too. And although the recipe calls for roasted, use vacuum packed beets for speed. Just be sure to drain them well if you don’t want your salad too pink. Enjoy!

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