No Fat Potato Salad

Anyone watching their fat intake knows the heartbreak of giving up potato salad. The whole magic of the dish rides on a creamy, tangy dressing, and that creaminess almost always comes from mayo. This recipe takes the old-fashioned cooked-dressing approach instead, a Pennsylvania Dutch tradition that predates the rise of jarred mayonnaise.

Liquid egg substitute, sugar, and vinegar get whipped together and cooked on the stove until thick. The eggs do the thickening, the sugar balances the vinegar’s bite, and the result is a glossy, custard-like dressing with zero added oil. Watch the heat. The directions warn that it scorches easily, so stir constantly and pull from the burner the moment it coats the back of a spoon.

Fold the cooled dressing through cooked potatoes along with chopped onion, celery, and green pepper for crunch.

Kitchen Tips

• Cook the dressing in a heavy-bottomed saucepan over medium-low heat to avoid scorching.
• Boil the potatoes in their skins to keep them from getting waterlogged, then peel and dice while still warm.
• Toss potatoes with a splash of vinegar while warm so they absorb the seasoning before the dressing goes on.
• Chill at least 2 hours before serving so flavors meld and the dressing sets up.

Variations

• Add chopped hard-boiled egg whites for protein without the yolk fat.
• Stir in a tablespoon of Dijon mustard with the dressing for extra tang and color.
• Use apple cider vinegar instead of white for a fruitier, mellower acid.