Weight Watchers Red Potato Salad
Weight Watchers Red Potato Salad might be just the salad you are searching for. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 126 calories, 4g of protein, and 3g of fat per serving. This recipe serves 8. For 50 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 433 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Simple Nourished Living. Head to the store and pick up celery stalks, salt and pepper, scallions, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. Overall, this recipe earns a solid spoonacular score of 44%. Users who liked this recipe also liked Weight Watchers Potato Salad, Weight Watchers Crock Pot Potato Chowder, and Weight Watchers Tuna Salad.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
2 celery stalks, chopped
4 tablespoons cider vinegar, divided
1 teaspoon Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley
½ cup light-mayonnaise
½ cup plain nonfat Greek yogurt
2 pounds small red potatoes, scrubbed
Salt and freshly ground black pepper to taste
4 scallions, chopped
Equipment:
sauce pan
Cooking instruction summary:
Place the potatoes in a large saucepan and add enough water to cover them by 1 inch. Bring to a boil, then reduce the heat and partially cover them with a lid. Simmer until the potatoes are tender when pierced with a fork, 10 to 15 minutes, depending on their size.When the potatoes are done, drain them and sprinkle them with 2 tablespoons of the cider vinegar. As soon as they are cool enough to handle, cut them into bite-size pieces.While the potatoes are cooking, stir together the remaining 2 tablespoons cider vinegar, mayonnaise, yogurt, scallions, celery, parsley, and mustard until well blended.Add the cut up potatoes and stir gently to mix everything together well. Season to taste with salt and pepper and gently stir again.Let cool to room temperature or cover and refrigerate for up to two days.
Step by step:
1. Place the potatoes in a large saucepan and add enough water to cover them by 1 inch. Bring to a boil, then reduce the heat and partially cover them with a lid. Simmer until the potatoes are tender when pierced with a fork, 10 to 15 minutes, depending on their size.When the potatoes are done, drain them and sprinkle them with 2 tablespoons of the cider vinegar. As soon as they are cool enough to handle, cut them into bite-size pieces.While the potatoes are cooking, stir together the remaining 2 tablespoons cider vinegar, mayonnaise, yogurt, scallions, celery, parsley, and mustard until well blended.
2. Add the cut up potatoes and stir gently to mix everything together well. Season to taste with salt and pepper and gently stir again.
3. Let cool to room temperature or cover and refrigerate for up to two days.
Nutrition Information:
covered percent of daily need
