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KFC Potato Salad Fat-Free copycat recipe by Todd Wilbur

KFC Potato Salad Fat-Free

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Sure, KFC's potato salad is good, but have you ever wondered why they don't sell a fat-free version? It really wouldn't be so tough to substitute fat-free mayo for the regular stuff, then just sweeten it up with some sweet pickle relish and sugar. Throw a few spices in there, some bits of veggies, and the recipe might look something like this.

Nutrition Facts
Serving size–5.6 ounces
Total servings–8
Calories per serving–90 (Original–230)
Fat per serving–0g (Original–14g)

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

Get This

_main
  • 2 pounds russet potatoes, diced
  • 6 cups water
  • Salt
  • 1 cup fat-free mayonnaise
  • 4 teaspoons sweet pickle relish
  • 4 teaspoons granulated sugar
  • 2 teaspoons minced white onion
  • 2 teaspoons prepared mustard
  • 1 teaspoon white vinegar
  • 1 teaspoon minced celery
  • 1 teaspoon diced pimentos
  • 1/2 teaspoon shredded carrot
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon ground black pepper
  • Pinch salt
Do This

1. Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces (approximately 1/2-inch cubes) and boil the pieces in 6 cups of boiling, salted water for 7 to 10 minutes. The potato chunks should be tender, yet slightly tough in the middle when done. Drain and rinse the potatoes with cold water.

2. In a medium bowl, combine the remaining ingredients and whisk until smooth.

3. Pour the drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until all of the potato pieces are well coated.

4. Cover and chill for at least 4 hours. Overnight is best.

Serves 8 as a side dish.

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I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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