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Creamy Lemon Parmesan Potato Salad.

Reduced-Fat Yukon Gold Potato Salad With Lemon, Parmesan, Dill & Almonds.


This potato salad was one of the most popular dishes from the baby shower. This recipe is almost identical to an old recipe of mine from a couple of years back but with a few tweaks. This dish tastes so rich and indulgent, but it’s actually fairly low-fat and has no mayo, butter or oil! It’s a great side dish for a party or BBQ. Yum!

Serves up to ~8 depending on portion size.


  • ~4 lbs Yukon gold potatoes
  • 1 cup reduced-fat sour cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup roasted, unsalted sliced almonds
  • 1 large handful fresh dill, chopped
  • 1 lemon, juiced
  • salt/black pepper

Boil the potatoes in a large pot for about 20-25 minutes until soft and break apart easily with a knife. Drain the excess water and return the potatoes to the pot, cutting the potatoes into smaller, rough cut pieces with a knife. While the potatoes are still hot, add in the sour cream, Parmesan cheese, lemon juice, dill, almonds and season with a dash of salt/pepper. Stir well to combine all the ingredients. You can serve the potato salad warm or room temperature.

2 Comments Post a comment
  1. pilar #

    bad idea to add (turkey) bacon? I may give it a shot, will let you know how it comes out. bacon is never really a bad idea..

    November 20, 2014
    • foodbybetsy #

      No! Great Idea! DO IT

      November 20, 2014

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