Potato, Veggie, and Chickpea Salad

Potato salad is a staple item at many summertime picnics — for good reason, because it is delicious and refreshing.  It normally offers a satisfying variety of tastes and textures.  The only downside is that potato salad is usually very high in fat content and cholesterol, primarily because mayonnaise is used as the binder.

So I embarked on a mission to ramp up the nutritional value while retaining the ever-popular taste.  Here’s what I did to make a better potato salad.

• I increased the amount of veggies in the salad so that they would be equal to the amount of potatoes.  This step had the additional benefit of making the salad more colorful, in line with the nutritional admonition to “eat the rainbow.”  For an eye-popping boost of color, I recommend using one each of red, yellow, and green bell peppers.
• I added cooked chickpeas to the potato salad to boost the protein content.  And this also means that the salad crosses the line from side item to main dish.
• I replaced the mayonnaise that’s normally used in potato salad with blended silken tofu.  It works perfectly, and nobody will know unless you tell them!

The table below contains a comparison of the nutrition for Hellman’s Original Potato Salad and my Potato, Veggie, and Chickpea Salad.

So my recipe has lower calories, fat, and sodium — and zero cholesterol.  And, as an added bonus, my recipe has more fiber, protein, vitamins, and minerals.

I’d say that my recipe beats the nutrition of the one from Hellman’s, hands down!