Recipe by Joanna
"Enjoy this no mayo potato salad with all the classic ingredients, from red potatoes to chopped hard-boiled eggs, celery, green onions, red bell peppers, and dill pickles. The low-calorie secret is the tasty silken tofu dressing. Chill from 4 to 24 hours to let flavors mingle."
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red new potatoes
1 (12 ounce) package
fresh lemon juice
prepared yellow mustard
red bell pepper, seeded and cubed
eggs, hard-boiled, shelled, and chopped
chopped green onions
chopped dill pickles
salt and ground black pepper to taste
I doubled the recipe and brought this to an outdoor BarBQ. It disappeared quickly and no one seemed to even notice that there was no mayonnaise. The only thing I did differently with the recipe was that I used both all purpose white potatoes along with the red ones.
I cut the tofu amount in half and added a cup of plain yogurt instead. I also used jalapeno mustard, and it was delicious!
This salad is flawless. I don't like mayonaise potatoe salad, but this one is light and delicious. I can't taste the tofu! It literally tastes like I used cream instead of tofu. Very good. Will make regularly from now on!
I was VERY skeptical about this recipe but my husband loves potato salad and we don't eat mayo anymore, due to health reasons. Tried it and we were pleasantly surprised. A little bland at first so we added a few TBL of sweet relish and that did the trick for us. Great alternative when mayo is out of the question.
This was great - certainly couldn't tell it was tofu! My only complaint would be that it tasted too strongly of mustard. However, my husband did not think it was too 'mustardy'; he said it was exactly how a potato salad should taste!
My husband doesn't like mayonnaise but I love potato salad. This recipe worked great for both of us! I added some cilantro because I had it, but it didn't need it.
too much celery
I am on WWs, so this appealed to me. I calulated it as 6 PP value per serving, which is pretty good. As with most recipes, I altered it a bit.. No green peppers,tripleded up on the mustard and added maybe a 1/2 cup of pickle juice. This is I think, the first time I have ever used tofu in a recipe, never mind silken tofu. Of course, I have eaten tofu in various dishes at Chinese/Japanese/Thai restaurants. This was, while light tasting, a great substitute for a mayo based salad. I say give it a try and alter to suit your tastes!
* Percent Daily Values are based on a 2,000 calorie diet.
Slimmed-Down Potato Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 240
** Calories from Fat: 73
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