Creamy Dill Potato Salad Made Lighter
A simple and delicious variation of potato salad, this light Weight Watchers Dill Potato Salad is my new favorite.
Servings: 8
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
Serving size: 1/8th recipe
WW Points: 1
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) This simple combination of potatoes, dill, scallions, vinegar, mayonnaise, and Greek yogurt has become my favorite potato salad. The trick is sprinkling the warm potatoes with vinegar immediately after draining. They absorb the flavor as they cool, giving the finished salad a little extra brightness and depth. Fresh dill really shines here, but don't be afraid to adjust the amount to suit your taste. I often add a little extra. You can also customize this salad with additions such as:
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) This simple combination of potatoes, dill, scallions, vinegar, mayonnaise, and Greek yogurt has become my favorite potato salad. The trick is sprinkling the warm potatoes with vinegar immediately after draining. They absorb the flavor as they cool, giving the finished salad a little extra brightness and depth. Fresh dill really shines here, but don't be afraid to adjust the amount to suit your taste. I often add a little extra. You can also customize this salad with additions such as:
- Chopped hard-boiled eggs
- Diced celery
- Chopped cucumber
- Radishes
- Crumbled bacon
- Capers
Nutrition
Serving: 1/8th recipe | Calories: 105kcal | Carbohydrates: 23.2g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 3mg | Sodium: 118mg | Potassium: 522mg | Fiber: 1.4g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 24mg | Calcium: 33mg | Iron: 1mg