Healthy Potato Salad


3 pound(s) Yukon Gold potatoes, peeled and cut into 1-inch chunks

1 1/4 teaspoon(s) salt

1/4 tablespoon(s) coarsely ground black pepper

3/4 cup(s) buttermilk

1/4 cup(s) light mayonnaise

2 tablespoon(s) snipped fresh dill

2 tablespoon(s) cider vinegar

1 tablespoon(s) Dijon mustard

2 green onions, thinly sliced



1.In 4-quart saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to medium-low; cover and simmer 10 minutes or until potatoes are just fork-tender.

2.Meanwhile, in large bowl, whisk buttermilk with mayonnaise, dill, vinegar, Dijon, green onions, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

3.Drain potatoes well. Toss hot potatoes with buttermilk mixture until coated. (Mixture will look very loose before chilling.) Cover and refrigerate potato salad at least 2 hours or overnight to blend flavors and cool slightly, stirring gently after 1 hour.

Nutrition(per serving):

Calories 150

Total Fat 2g

Saturated Fat 0.5g

Cholesterol 3mg

Sodium 200mg

Total Carbohydrate 29g

Dietary Fiber 2g

Protein 3g

Sweet and Smoky Salmon Kabobs


12 (10-inch) metal or bamboo skewers

2 tablespoon(s) packed dark brown sugar

1 1/2 teaspoon(s) smoked paprika

1 teaspoon(s) chili powder

1/2 teaspoon(s) ground red pepper (cayenne)



2 1/4 pound(s) skinless salmon fillet, cut into 11/2-inch chunks

2 medium (8-ounce) zucchini, cut into 1/4-inch-thick slices



1.If using bamboo skewers, soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling on medium.

2.In large bowl, combine sugar, paprika, chili powder, red pepper, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Rub mixture between fingers to break up any lumps of sugar. Add salmon and zucchini and toss to evenly coat with spice mixture.

3.Thread zucchini slices, 2 at a time and alternating with salmon, onto skewers. Place on hot grill grate and cook 9 to 11 minutes or until salmon turns opaque throughout, turning occasionally.

Nutrition:(per serving)

Calories 205

Total Fat 8g

Saturated Fat 1g

Cholesterol 70mg

Sodium 280mg

Total Carbohydrate 6g

Dietary Fiber 1g

Protein 26g

Healthy Key Lime Pie


1 1/4 cup(s) low-fat graham cracker crumbs

4 tablespoon(s) trans-fat free vegetable oil spread (60% to 70% oil)

1 tablespoon(s) sugar

1/8 teaspoon(s) salt

1/3 cup(s) cold water

1 envelope(s) unflavored gelatin

22 Key limes or 4 to 5 regular limes

1 can(s) (14-ounce) fat-free sweetened condensed milk

1 1/2 cup(s) plain fat-free yogurt



1.Preheat oven to 375 degrees F. In 9-inch glass pie plate, mix crumbs with spread, sugar, and salt to moisten. With hand, press onto bottom and up sides of pie plate. Bake 10 to 12 minutes, until golden. Cool until ready to fill.

2.Meanwhile, to 1-quart saucepan, add water; sprinkle with gelatin. Let stand 2 minutes to soften. Cook on low to dissolve, stirring. Remove from heat.

3.From limes, grate 2 teaspoons peel and squeeze 1/2 cup juice; if using Key limes, do not use grated peel — it will make filling taste bitter. In bowl, whisk lime peel and juice, milk, and yogurt. Whisk in gelatin mixture.

4.Spoon filling into crust. Cover; refrigerate at least 2 hours to set.

Nutrition: (per serving)

Calories 235

Total Fat 5g

Saturated Fat 1g

Cholesterol 6mg

Sodium 185mg

Total Carbohydrate 42g

Dietary Fiber 0

Protein 7g

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