Vlf Italian Potato Salad

This very low-fat Italian potato salad skips the mayo entirely and dresses red-skinned potatoes in fat-free Italian dressing instead. It’s bright, tangy, and loaded with crunchy raw vegetables: cucumber, red onion, fresh tomato, and sliced black olives.

The potatoes cook in the microwave, which is actually ideal for potato salad. Sliced thin and steamed in a covered dish, they cook evenly in about 10 minutes without the waterlogging you sometimes get from boiling. Cool them completely before tossing with the vegetables and dressing so the potatoes hold their shape instead of crumbling.

Fresh parsley and the Italian dressing give this a Mediterranean vibe that works great alongside grilled chicken or as a lighter side at summer cookouts. No heavy mayo means it holds up better in warm weather too, so it’s a smarter choice for outdoor gatherings.

Kitchen Tips

• Use waxy red potatoes, not russets. Waxy potatoes hold their shape after cooking and slicing while russets turn mealy and fall apart.
• Slice the potatoes to an even ¼ inch so they cook uniformly in the microwave.
• Add the dressing while the potatoes are still slightly warm. They’ll absorb more flavor than cold potatoes will.
• Stir gently when combining. Aggressive mixing breaks down the potato slices.

Variations

• Add protein: Toss in a can of drained cannellini beans for a heartier, protein-packed version.
• Fresh herb upgrade: Swap the parsley for fresh basil or add both for a more aromatic Italian profile.
• Feta finish: Crumble a small amount of feta on top before serving for a salty, tangy contrast.