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.
You could replace the cider vinegar with lemon juice if you prefer.4*SmartPoints (Green plan)3*SmartPoints (Blue plan)1*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Weight Watchers Dill Potato Salad Recipe
Amount Per Serving (1 /8th recipe)
Calories 105Calories from Fat 9
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.