When I discovered my next Newman’s Own “Own It” recipe challenge with Martha’s Circle involved utilizing one of their salad dressings, I immediately knew what I was going to make. Back when I was first married and still learning how to cook, Nate’s Gram Maynard was the one to teach me how to make potato salad. I loved her potato salad. Simple and classic, it always hit the spot. Not too sweet and not filled with too many surprises. (I’m not a big fan of surprises in potato salad.)Gram had a trick, one that I have never forgotten and have always used since. Once the potatoes are cooked and cut, instead of using vinegar, she would toss the potatoes in Italian dressing. You get your vinegar in there, along with a bunch of built-in seasonings. It’s a genius idea that I absolutely love.Since I needed to also add a “twist” to my potato salad recipe, I decided to go for a healthy twist. In fact, I went for three healthy twists on this classic!Replace the bulk of the mayonnaise with fat-free yogurt…less fat and the health benefits of yogurt to boot!

Leave the skins on the potatoes…that’s where are all the vitamins are!White Farmhouse CurtainsThrow in some cauliflower…easily hidden, most people won’t even know it’s there (Nate didn’t notice after eating a whole serving) and this nutrient-packed veggie adds an additional healthy kick to the salad.Bubble Patio FurnitureThis healthier version of the classic potato salad tastes just like…potato salad! Places To Sell Furniture BostonSeriously, it tasted just like the much less-healthy version I used to make. These twists are here to stay! Print 10 mins 10 mins 20 mins3 pounds potatoes of your choice (I used russet this time around)2 hard boiled eggs, peeled and chopped small1½ cups cauliflower, chopped then steamed½ cup finely chopped sweet onion¼ – ½ cup Newman’s Own Lighten Up Italian Dressing⅓ cup mayonnaise⅔ cup fat-free strained Greek yogurt or other thick yogurt½ Tbsp. yellow mustard⅛ tsp. dry mustard½ tsp. salt¼ tsp. pepper¼ tsp. paprikaChop unpeeled potatoes into 1″ cubes.

Add to a pot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced by a fork but not falling apart. Drain potatoes and put in refrigerator until cool. Feel free to fish out potato peels that have fallen off any potato pieces…some of them may do that after cooking.Mix together the potatoes, eggs, cauliflower and onion. Pour Italian dressing over the mixture and toss to cover.Mix together mayonnaise, yogurt, mustard, dry mustard, salt, pepper and paprika. Add to potato mixture and stir to combine.Place in a serving bowl and sprinkle with paprika. P.S. Part of my participation in this project with Martha’s Circle was my recipe featured in a Newman’s Own advertorial in Everyday Food (kind of like the last recipe I did with them, which appeared in Martha Stewart Living).My name, blog, recipe and photo are on the inside front cover of the July issue of Everyday Food! Get out there and get a copy for your scrapbook!

😉 Posted by Jane Maynard at 7:38 am   17 Comments Categories: eat less meat, featured recipes, Kitchen Tips, Martha Stewart, Recipes, side dishes Tags: italian dressing, potato salad, potatoes, salad, side dishes |It is day two of your seven day weight loss plan. Today's menu focuses on vegetables. You can eat them raw, in a plain salad, or boiled with added salt and pepper. Cream, butter, milk, and oil are not allowed. Make you to eat at regular times each day. You don't get fat from eating potatoes. Potatoes are rich in important minerals, like potassium calcium, iron, and phosphorus. They are also good a source of vitamins C, A, B, and P (flavonoids). People think that potatoes are fattening, but they are 75 percent water. It’s the butter, cheese, and sour cream that make potatoes fattening! With 17% starch content, a potato is one of the best naturally occurring sources of starch. Tips for Success From Readers' Questions Weight-Loss DrinkMix two tablespoons of honey into a glass of warm water.

Add three tablespoons of freshly squeezed lemon juice. Mix well and drink before breakfast every day this week. Ingredients10 lettuce leaves1 cabbage, chopped or shredded5 green onions, chopped3 carrots, peeled and sliced into thin strips3 tomatoes, sliced into rings3 tablespoons, fresh lemon juice2 large cucumbers, with skin, sliced3 cherry tomatoes1/2 cup peas1/2 cup corn, boiledsaltcelery and broccoli, (optional)1 radish, (optional) Vegetable Salad InstructionsMix all vegetables in a bowl.Add salt and lemon juice.Refrigerate for one hour. Vegetable Salad Nutrition FactsNutrition FactsServing size: 1 Calories 260 Calories from Fat18% Daily Value *Fat 2 g3%Carbohydrates 56 g19%Fiber 15 g60%Protein 10 g20%* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

How Was This Salad Recipe?How are you doing so far? I am feeling great. I am tired and hungry. Help Yourself Succeed by Getting SupportImagine that you are trying to avoid white rice and someone sitting next to you is enjoying a hot bowl of white rice with your favourite curry on top. One very important key to successfully losing weight is to find yourself a good support system. Educate your friends, family, and coworkers about your struggle with weight. Inform them about the foods you are trying to cut out of your diet. Some of them may even join you or will at least not eat such foods in front of you. This will help remove temptation. It's much easier to avoid something when it’s out of sight. If you can, surround yourself with people who are willing to help and support you. Lose 10 Pounds in a Week: Day ThreeOn day three you will combine fruits and vegetables. Includes a tasty salad recipe, a workout video, and expert advice to get you over your "hump" day. Plus, why good sleep is so important when dieting.