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Weight Watchers Recipe of the Day: Dill Potato Salad
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?
This somehow got me thinking about my favorite food writer, Laurie Colwin’s great potato salad essay from her book, Home Cooking: A Writer in the Kitchen (affiliate link).
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 WW Dill Potato Salad has become my favorite. It is adapted from the Weight Watchers New Complete Cookbook (affiliate link).
Recipe Notes
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.
How Many Calories and WW Points in Dill Potato Salad?
According to my calculations, each serving has just 105 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
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
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 3 PointsPlus (Old plan) You could replace the cider vinegar with lemon juice if you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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:
We are potato salad lovers and are used to regular full fat homemade. I am following WW purple and decided to try this. Well, this is absolutely delicious and tastes pretty darn close to the regular full fat. Its actually quite amazing, it’s so good! The whole family loves it! Thank you for a great healthy alternative. I really needed this! 😉
Recipe looks. Dry interesting and simple. However, i’m Not a fan of Greek yogurt and tolerate regular yogurt. Do like the vanilla yogurt. Can I switch out regular yogurt for the Greek, or are there other options to using yogurt that are still healthy and low in calories?
Hi Cathy, I’ve only made this recipe as written. You can substitute whatever you prefer in the recipe to suit your preferences. Plain yogurt is thinner so will create a runnier result. Low fat sour cream would also work. You’ll just want to adjust your WW Points accordingly if that is a concern. Hope this helps. ~Martha
Sounds awesome!! I shall make this weekend, thank you for sharing.
Top marks for this. Great recipe. And tastes delicious, thanks for sharing.
Simon