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Simple ideas for living healthier on a budget.

Recipe Makeover

Every month, we’ll take a member’s recipe and give it a Start Making Choices™ makeover—shaping it up to suit a more balanced lifestyle.

Grilled Potato Salad

Those tasty side dishes at summer picnics are notorious for loading on the empty calories—but not anymore. This skinnier potato salad saves you more than 150 calories and has 80% less fat and 50% less sodium.

Grilled Potato Salad

Nutritional Information:

of daily
grains

of daily
vegetables

of daily
fruit

of daily
milk

of daily
meat/beans

Calories: 131	Fat: 4 g
Carbs: 22 g	Protein: 3 g
Saturated Fat: 1 g	Cholesterol: 0 mg
Sodium: 184 mg	Sugars: 1 g

Hands On: 40 minutes

Total: 40 minutes

Makes: 8 servings (1/2 cup each)

Ingredients:

2 pounds medium Yukon gold or russet potatoes, quartered lengthwise
PAM® Olive Oil No-Stick Cooking Spray
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon Gulden's® Spicy Brown Mustard
1 teaspoon white wine vinegar
5 green onions, sliced (5 onions = about 1/3 cup)
1/4 cup drained oil-packed dried tomatoes, cut into thin strips

Directions:

1. Prepare outdoor grill for medium heat. Spray potatoes evenly with cooking spray. Sprinkle with salt. Place in grilling basket.

2. Grill potatoes 20 minutes or until tender, turning basket every 8 minutes. Cool slightly. Cut into 1-inch pieces; set aside.

3. Whisk together oil, mustard, and vinegar in large bowl until well blended. Add potatoes, onions, and tomatoes; toss lightly. Serve immediately or cover and refrigerate until ready to serve.

Potato Salad

Nutritional Information:

of daily
grains

of daily
vegetables

of daily
fruit

of daily
milk

of daily
meat/beans

Calories: 298	Fat: 20 g
Carbs: 25 g	Protein: 6 g
Saturated Fat: 3 g	Cholesterol: 128 mg
Sodium: 391 mg	Sugars: 4 g

Hands On: 40 minutes

Total: 4 hours 40 minutes

Makes: 8 servings (1/2 cup each)

Ingredients:

2 pounds baking potatoes
3/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon prepared yellow mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped celery
1/4 cup sweet pickle relish
1/4 cup chopped onion
4 chopped hard-cooked eggs

Directions:

1. Boil potatoes 20 to 25 minutes or until tender; drain. After potatoes have cooled, peel and cut into 1/2-inch cubes.

2. Combine mayonnaise, vinegar, mustard, salt, and pepper in a large bowl. Stir in celery, pickle relish, and onion. Add potatoes and eggs; toss to coat.

3. Cover and refrigerate 4 hours before serving.

Make Over Your Favorite Recipe

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Previous Recipe Makeovers

> Not-So-Naughty Manicotti

> Oatmeal Raisin Cookies

> Blended Chai Mocha

How We Do It!

In our test kitchens, we enhance, with care, the treasured family recipes shared by other Start Making Choices members just like you. Our general guidelines include reducing fat, cholesterol, and calories while preserving the taste and texture of the original. Where possible, we add nutritional value with health-giving vegetables, fruits, whole grains, and fiber. Lastly, we simplify recipe preparation to better serve today’s busy households.

Recipes featured here may not meet all of the Balanced Life™ Plan nutritional guidelines and are not part of your Balanced Life Plan. Please enjoy in moderation.