Monday Meal Makeover: Power Potato Salad

I’ve been working on recipe makeovers for fans and clients for years now, and one of the most popular requests I get is for a healthier potato salad.

I discovered that nonfat plain yogurt, when doctored properly, is an excellent substitute for mayo, since it allows me to still achieve that great creaminess without the added fat. And we all know potatoes can be bland, so I love using tons of fresh herbs in my potato salad to add great flavor versus just adding tons of salt.

What you need:

2 pounds red potatoes, cut into 3/4-inch chunks

Water

1 teaspoon + 1/4 teaspoon salt, or more to taste, divided

3/4 cup fat free plain yogurt

2 teaspoons Dijon mustard (optional)

1 tablespoon + 1 teaspoon extra virgin olive oil

2/3 cup finely chopped whole green onions

3 tablespoons finely chopped flat leaf parsley

1/2 tablespoon finely chopped fresh tarragon

Pepper, to taste

Directions:

Place the potatoes in a large pot. Add enough cold water to exceed the top of the potatoes by 2 inches. Place the pot over high heat and add one teaspoon of the salt. Bring the water to a boil and cook them uncovered until they are just tender through, approximately 20-25 minutes. Drain the potatoes in a colander and allow them to cool.

Meanwhile, in a small bowl whisk together the yogurt and mustard. Slowly whisk in the olive oil. Add the onions, parsley, tarragon and the remaining 1/4 teaspoon salt and stir them until combined.

Transfer the potatoes to a large bowl and pour the dressing over them. Mix them well with a wooden spoon, breaking some of the potatoes, so that some of them are a bit mashed and the ingredients are well combined. Season to taste with additional salt and pepper. Refrigerate for at least one hour or up to 1 day.

Makes 6 servings.

Tips: Slightly mash some of the potatoes in the salad to give it a creamier texture, thus requiring less mayonnaise. Larger chunks of whole potatoes seem drier and require more added fat and calories to be added for a similar result.

Using fresh herbs is one of the best ways to create rich flavors without adding lots of fat.

Save time and extend the life of your herbs by washing them as soon as you buy them. Shake them free of excess moisture then pat them dry with paper towels. Wrap them in a dry paper towel then store them in a plastic bag. The paper towel will extract the moisture, keeping them from spoiling quickly. Plus you won’t have waste time washing and drying each little bit when you use them.

Devin Alexander has maintained a 55 pound weight loss for more than 16 years. She lives and eats her message: You don’t have to deprive yourself to be fit and healthy. Devin is the host of “Healthy Decadence with Devin Alexander” on FitTV and has appeared on shows like "Good Morning America," "The View," and "Discovery Health’s National Body Challenge." Her cookbooks, “The Biggest Loser Cookbook” (Rodale, 2006) and “The Biggest Loser Family Cookbook” (Rodale, November 2008), which accompany the hit NBC show, have both spent time on the "New York Times" Bestseller List.

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