Weight Watchers Recipe of the Day: Dill Potato Salad
(105 calories | *3 WW Freestyle SmartPoints)
While getting my hair done last week, my stylist friend and I ended up on the topic of potato salad. She was contemplating what to bring to a weekend pool party. We agreed on potato salad.
What says summer any better than potato salad?
Here’s a little taste…
There is no such thing as really bad potato salad. So long as the potatoes are not undercooked, it all tastes pretty good to me. Some potato salads are sublime, some are miraculous and some are merely ordinary, but I have yet to taste any that was awful.
When I was young, potato salad was considered summer food. My mother made her mother’s version, which included chopped celery and catsup in the dressing. It was known as pink potato salad and was served at picnics and barbecues as an accompaniment to fried or grilled chicken. No one would ever have thought of serving it in a formal setting.
Once I was out on my own and could cook to please myself, I figured that since I loved potato salad so much, other people did, too. I began to serve it to my friends at dinner parties. ‘Oh, potato salad,’ they would say. ‘I haven’t had any homemade in years!’ I gave it to them with thin sliced, peppery flank steak, and with cold roast chicken in the summer and hot roast chicken in the winter. It was always a hit.
For a while I turned my back on the old-fashioned kind and began to branch out. The possibilities were endless, since for every cook there are at least three potato salad recipes. I stole shamelessly from my friends. I made potato salad with funghi porcini, and with curried mayonnaise, and with chopped egg and walnut. But time after time I returned to my old standby: potatoes, scallions and dill.
Laurie’s right. I’ve got at least three potato salad recipes here on Simple Nourished Living: Old-Fashioned Potato Salad, Greek Potato Salad, Weight Watchers Red Potato Salad and several more I’ve yet to share.
But, like her, this Weight Watchers Dill Potato Salad has become my favorite.
The Skinny on Weight Watchers Dill Potato Salad
This Weight Watchers Dill Potato Salad Recipe is adapted from the Weight Watchers New Complete Cookbook . The combination of potatoes, scallions and dill tossed with a simple dressing of vinegar, light mayonnaise and plain Greek yogurt is a winner with everyone who has tried it. You could replace the cider vinegar with lemon juice if you prefer.
According to my calculations serving has 105 calories, *3 Weight Watchers Points Plus, *4 Weight Watchers SmartPoints.
Following Weight Watchers Freestyle Plan, this is back to *3 Freestyle SmartPoints. Enjoy!
Curious about Weight Watchers Freestyle/Flex plan?
Watch this short video to learn more:
I you like this dill potato salad, be sure to check out my other Weight Watchers Salad Recipes including: Trisha Yearwood Orzo Salad Made Lighter, Easy Egg Salad, Healthy Crunchy Tuna Salad, Simple Melon Cucumber Salad, Classic Macaroni Salad Made Lighter, Simple Summer Corn and Tomato Salad
If you’ve made this Potato Salad with Dill, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Weight Watchers Dill Potato Salad Recipe
- 2 pounds small yukon gold potatoes, scrubbed
- 4 tablespoons cider vinegar, divided use
- 1/2 cup light mayonnaise
- 1/2 cup plain fat-free Greek yogurt
- 4 scallions, chopped
- 2 tablespoons dill (or more to taste)
- salt and pepper to taste
- 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 and dill.
- 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.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
More Weight Watchers friendly salads you might like:
- Southwest Shrimp Black Bean Salad (Simple-Nourished-Living)
- Southwestern Potato Salad Recipe (A Veggie Venture)
- Warm Slow Cooker 3-Bean Salad (Simple-Nourished-Living)
- South of France Potato Salad Recipe (Weight Watchers)
- Minted Potato Salad with Cauliflower and Peas (Laaloosh)
- Country Potato Salad with Ham (Laaloosh)
Here’s a great video from Dani Spies at Clean & Delicious demonstrating a lighter version of her mom’s creamy potato salad you will enjoy:
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