I don’t usually support using “diet” things if they don’t taste very good. I would much rather eat everything I want in moderation than sacrifice taste. If you are taking the time to read food blogs, there is a good chance you feel the same. However, when you have some pregnancy weight to lose and flavor is not really sacrificed, it is okay to go light… right?! I had determined that all fat free dairy products were off my list. I do find the light versions are tolerable: 1% milk, light yogurt, low-fat cottage cheese and even some light cheeses. Sometimes, I even like them better because they go down the hatch without that thick, milky coating in your throat.

Recently, a large tub of fat free sour cream ended up in my fridge. I don’t remember if my husband picked it up or if I bought it by accident. Not wanting to waste it, I suspiciously tried it on these pork tacos. And guess what? I didn’t mind it! Yesterday, I used the fat free sour cream in this potato salad recipe along with light mayonnaise and I must say, I am not sure I even noticed the difference or missed the fat.

Am I just talking myself into this new acceptance of fat free sour cream because I am so desperate to lose a little weight and regain my pre-pregnancy body? Maybe. But, for now it is working.

Light Potato Salad with Sour Cream and Capers

6-8 medium red skinned potatoes
2 hard boiled eggs
4 green onions
2 Tablespoons capers, rinsed
1/4 cup light mayonnaise
1/3 cup fat free sour cream
1 teaspoon yellow mustard
1 teaspoon dijon mustard

Wash the potatoes but do not peel them. Cut into 1 inch chunks. Boil water in a pan. Put the potatoes in the water and cook until fork eases into the potatoes. Do not overcook or they get mushy and the skins all fall off. Drain the potatoes and let them cool. Cut eggs into small pieces. Clean and chop the green onions. Add eggs, onions and capers to the potatoes and toss them to mix. In a separate bowl, mix the mayonnaise, sour cream and mustard. Stir it gently into the potato mixture. Season with salt and pepper to taste. Makes 4-6 servings.

p.s. Thank you to Robin and Ashley for the encouragement to roast my purple cauliflower. I drizzled it with olive oil, sprinkled it with chunky Korean sea salt and roasted it in my oven at 400 degrees. I ate it alongside this potato salad and it was divine!

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5 Responses to “Light Potato Salad with Sour Cream and Capers”

  1. Sandie Says:

    This recipe sounds truly delicious in addition to being light (love the addition of capers). I agree, there are *some* recipes where you’d never know a low-fat or fat-free version of an ingredient was used. In others, it’s a dead give-away and the flavor really suffers.

  2. semblance Says:

    I’m sooo with you on sacrificing quantity over taste when trying to shed some extra calories (and therefore pounds). The exception to the rule in my world is mayonnaise but that’s because the mayonnaise I prefer is fat free — it’s a homemade boiled mayonnaise that’s a sweet and tangy. I find it has so much more flavour than oil-based mayonnaise although it doesn’t have that nice creamy texture. However, when I make potato salad, I usually use a 50/50 mix of homemade to store mayonnaises which gives me the best of both worlds. Using fat-free sour cream in place of store mayonnaise might be even better! Thanks for this recipe! (If you’re interested in the boiled mayonnaise recipe, you can find it here: http://semblance.vox.com/library/post/cant-leave-well-enough-alone.html)

    Love your blog!

  3. Light Potato Salad with Sour Cream and Capers Says:

    [...] Light Potato Salad with Sour Cream and Capers Do not overcook or they get mushy and the skins all fall off. Drain the potatoes and let them cool. Cut eggs into small pieces. Clean and chop the green onions. Add eggs, onions and capers to the potatoes and toss them to mix. … [...]

  4. Amanda Says:

    I agree with you on the no-fat-free-dairy products. But Ff sour cream doesn’t bug me. I think that it’s not so much the taste of sour cream that I crave, it’s more the texture that I like. FF yogurt tastes like crap, but Ff milk is the only kind I’ll take (I think I must be lactose and tolerant.) I’m sure those pregnancy lbs will drop after a few weeks or months. grab that precious babe and take a walk around the block. then come home and savor a few bites of real ice cream :)

  5. Anne Woita Says:

    I had tasted a potato salad with capers at a wedding reception and came up with my own recipe–yours is almost identical to what I put together. My husband has a heart condition so I’m always looking for low fat-no fat alternatives for him that still off flavor. I’ve been using the olive-oil based mayonnaise which is a little better calorie and health-wise than regular mayonnaise and much more flavorful than fat free mayo. Good luck on getting back into shape–you’ll be there in no time!

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