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:

Quickview
124k Calories
3g Protein
3g Total Fat
20g Carbs
4% Health Score
Limit These
Calories
124k
6%

Fat
3g
5%

  Saturated Fat
0.54g
3%

Carbohydrates
20g
7%

  Sugar
2g
3%

Cholesterol
2mg
1%

Sodium
332mg
14%

Get Enough Of These
Protein
3g
7%

Vitamin K
39µg
38%

Potassium
569mg
16%

Vitamin C
12mg
15%

Vitamin B6
0.21mg
10%

Manganese
0.2mg
10%

Phosphorus
92mg
9%

Fiber
2g
9%

Copper
0.16mg
8%

Magnesium
29mg
7%

Vitamin B3
1mg
7%

Folate
27µg
7%

Vitamin B1
0.1mg
7%

Iron
1mg
6%

Vitamin B2
0.08mg
5%

Vitamin B5
0.38mg
4%

Selenium
2µg
3%

Vitamin A
167IU
3%

Calcium
33mg
3%

Zinc
0.49mg
3%

Vitamin E
0.36mg
2%

Vitamin B12
0.09µg
2%

covered percent of daily need
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