Weight Watchers Lightened Up Red Potato Salad Recipe
Weight Watchers red potato salad, classic, old-fashioned red potato salad made lighter and healthier with light mayonnaise and nonfat Greek yogurt
Author: Martha McKinnon | Simple Nourished Living
2poundssmall red potatoes, scrubbed
4tablespoonscider vinegar, divided
½cupplain nonfat Greek yogurt
2celery stalks, chopped
2tablespoonschopped fresh flat-leaf parsley
Salt and freshly ground black 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, 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.
This potato salad recipe is very versatile. You can customize it by adding any of the following (Just adjust your Points accordingly):
2 to 3 chopped hard boiled eggs
1 to 2 slices crumbled cooked bacon
2 to 3 tablespoons sweet pickle relish
2 to 3 tablespoons chopped, or sliced, black olives
2 to 3 tablespoons chopped red bell pepper
1 to 2 tablespoons chopped fresh mint, basil, or dill