Weight Watchers Old Fashioned Potato Salad
Enjoy a lightened-up twist on a classic summer favorite with this Weight Watchers Old Fashioned Potato Salad. Made with tender Yukon Gold or red potatoes, crunchy celery, tangy dill pickles, and a creamy yet guilt-free dressing featuring low-fat mayonnaise and non-fat Greek yogurt, this dish is bursting with flavor while being easy on the calorie count. Accented with fresh dill, Dijon mustard, and a splash of apple cider vinegar, every bite delivers the perfect balance of tangy, savory, and herby goodness. Ready in just 35 minutes and perfect for meal prep, BBQs, or picnics, this healthier version of traditional potato salad is a satisfying side dish you can feel great about serving. Garnish with paprika for a pop of color and an extra hint of flavor!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold or Red Potatoes
- 1 teaspoon Salt
- 2 stalks Celery
- 0.5 cup (finely diced) Red Onion
- 0.25 cup (finely chopped) Dill Pickles
- 0.25 cup Low-Fat Mayonnaise
- 0.25 cup Plain Non-Fat Greek Yogurt
- 1 tablespoon Dijon Mustard
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon (chopped) Fresh Dill
- 0.5 teaspoon Black Pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Wash and peel (if desired) the potatoes, then cut them into bite-sized cubes.
Place the potato cubes in a large pot, cover with cold water, and add 1 teaspoon of salt.
Bring the pot to a boil over medium-high heat, then reduce the heat to medium and cook the potatoes for 10-12 minutes, or until they are fork-tender.
Drain the potatoes and spread them out on a baking sheet to cool completely.
While the potatoes cool, finely chop the celery, red onion, and dill pickles. Set them aside.
In a mixing bowl, whisk together the low-fat mayonnaise, plain non-fat Greek yogurt, Dijon mustard, apple cider vinegar, fresh dill, black pepper, and additional salt to taste if needed.
Once the potatoes have cooled, transfer them to a large mixing bowl.
Add the chopped celery, red onion, and dill pickles to the potatoes.
Pour the dressing over the potato mixture and gently toss until everything is well coated.
Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Before serving, optionally sprinkle a small amount of paprika over the top for garnish.
Nutrition Facts
Calories |
947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 16.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4147 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
