Reinvent this popular staple by replacing saturated fat with heart-healthy options and slashing sodium without losing flavor. By: By Susan Russo
Photo: Becky Luigart-Stayner
Cut potatoes into uniform shapes and sizes so they'll cook evenly. If they're different sizes, some will become mushy while others still have an undesirable crunch. Low-starch varieties, like red potatoes, work best in potato salads.