Best Weight Watchers Potato Salad Recipes

WEIGHT WATCHERS OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain; place in a large bowl. Add onion and next 4 ingredients; toss gently.
• Combine sour cream and next 5 ingredients in a bowl; stir well. Pour over potato salad; toss gently to coat. Cover and chill.
• Yield 9 servings @ 1 cup = 4 ww pts.

WEIGHT WATCHERS OLD-FASHIONED POTATO SALAD RECIPE - (4.3/5)

Steps:

• Place potatoes in a dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain; place in a large bowl. Add onion and next 4 ingredients; toss gently. Combine sour cream and next 5 ingredients stir well. Pour over potato salad; toss gently to coat. Cover and chill.

WEIGHT WATCHERS POTATO SALAD

Steps:

• Place potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes; drain. When potatoes are cool enough to handle, slice each into quarters.
• Meanwhile, cook bacon in a hot skillet or in the microwave until crisp; drain on paper towels. Break bacon into small pieces.
• Transfer potatoes to a large bowl; add bacon and scallions. Add mayonnaise, vinegar, parsley, salt and pepper; mix until blended. Yields about 3/4 cup per serving.

WEIGHT WATCHERS FRENCH CHICKEN & POTATO SALAD

Steps:

• Bring a large pot of water to a boil over high heat, add the potatoes, and cook until tender when pierced with a fork, about 20 minutes. Remove from the water with a slotted spoon or strainer; set potatoes aside but maintain the water's boil.
• Meanwhile, spray the broiler rack with nonstick cooking spray; preheat the broiler. Broil the chicken breasts 5 inches from the heat, turning occasionally, until cooked through, about 10 minutes. Set aside.
• Add the green beans to the boiling water; blanch until crisp-tender (no more than 2 minutes), then drain in a colander set in the sink.
• When the chicken is cool enough to handle, cut it into bite-size chunks. Slice the potatoes into 1-inch chunks, cut the beans into 1-inch strips, and gently toss with the chicken. Add the celery and grapes.
• Whisk the lemon juice, broth, and mustard in a small bowl; whisk in the tarragon, salt, and pepper. Drizzle in the olive oil in a slow stream, whisking all the while, until the dressing turns creamy, about 1 minute. Toss the salad with this dressing, taking care not to break up the potatoes. If desired, cover and refrigerate for up to 2 days.

RED POTATO-CAULIFLOWER SALAD (WEIGHT WATCHERS 0 POINT) RECIPE - (4.5/5)

Steps:

• Place potatoes and cauliflower in a large microwave-safe bowl. Cover with wax paper; microwave on HIGH 8-14 minutes or until tender. Drain and rinse with cold water; drain. While vegetable mixture cooks, combine celery, green pepper and next 7 ingredients in a large bowl. Add potato and cauliflower; stir to combine. Let stand 15 minutes before serving.