Potato Salad Recipe

Ingredients:
- 2 lbs potatoes, peeled, cut into 1-inch chunks
- 2 large eggs, hard-boiled
- 1/2 cup red onion, diced
- 1/4 cup red bell pepper, diced
- 1/2 cup celery, diced
- 2 tsp apple cider vinegar
- 1/4 cup fat-free mayonnaise
- 1/2 cup plain fat-free yogurt
- 3 tbsp sweet pickle relish
- 1 packet Splenda
- 1 tbsp freshly chopped parsley, flat leaf style
- 1 tsp Kosher salt
- 1/2 tsp black pepper

Directions:
Boil potatoes in a in a large, saucepan. Make sure potatoes are covered with about 2 inches of water. Once it’s been brought to a boil, reduce heat and simmer, uncovered, until potatoes are tender; drain and cool just a bit.
Meanwhile, in a large bowl, mash yolk from 1 egg with vinegar until smooth. Blend in , mayonnaise yogurt, relish, parsley, Splenda, salt and pepper.
Add in the potatoes, celery and onion; mix well. Chop remaining egg white and egg; gently fold into potato salad. Cover and refrigerate until chilled. Yields about 3/4 cup per serving.

Entire recipe makes 8 servings
Serving size is ¾ cup
Each serving = 2 Point Total

With Memorial Day right around the corner, it’s time to start putting together your Memorial Day Weight Watchers Recipes! And this yummy, low calorie Potato Salad Recipe is the perfect addition to your holiday BBQ. It has a 4 point value for each serving, and is packed with fiber and antioxidants. I beefed it up with some green beans to add quantity, without adding more fat and calories. And instead of using mayo as in a traditional potato salad recipe, I used just a bit of reduced calorie mayo and GOLD DIPT FAT FREE TARTAR SAUCE instead! And it is soooooo yummy! Your guests will be surprised at how delicious this low fat potato salad recipe is. So there’s no need to give up your favorite Memorial Day Recipes when you are on Weight Watchers! And this version is even better than the Weight Watchers Potato Salad Recipes that I’ve tried!

Low Fat Potato Salad Recipe

Ingredients:
- 1 1/2 pounds uncooked red potatoes
- 2 tbsp reduced-calorie mayonnaise
- ¼ cup of fat free tartar sauce (Mc Cormick’s makes a YUMMY one)
- 1 tbsp red wine vinegar
- 2 tbsp parsley, fresh, chopped
- 1/2 cup scallions, chopped
- 3 tbsp chives, fresh, chopped
- 8 oz green snap beans, stem ends trimmed, cut into bite-size pieces
- Salt and pepper to taste

Directions:
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 to 30 minutes; drain. When potatoes are cool enough to handle, slice each into eight pieces.
In a small bowl, combine mayonnaise, tartar sauce, vinegar, parsley, salt and pepper.
Transfer cut potatoes to a large bowl; add scallions, chives, and green beans. Toss with dressing until coated.

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 4 point values

With a bit of warmer weather coming my way lately, I started to fantasize about tasty summer salads and BBQ foods, and that got me thinking about potato salad recipes. I’ve been on the lookout for a good one that fits into my Weight Watchers Points range, but is still incredibly delicious and enjoyable for my friends who are not Weight Watchers. So when I found this deliciously low calorie Weight Watchers German Potato Salad Recipe, I was PSYCHED!! This potato salad is so full of flavor and the bacon adds such a nice dimension to the taste, I was really quite overwhelmed. And considering that the typical German Potato Salad Recipe can have as many as 12-15 Weight Watchers Points per serving, this 3 Point Recipe for potato salad is a real bargain! It’s creamy and crunchy and oh so heavenly. I simply made a few changes and substitutions to the traditional red potato salad recipe and managed to lower the Points value significantly, without sacrificing any of the fabulous taste. With a Weight Watchers Recipe for German Potato Salad this good, there’s no need to wait til Memorial day to make it!

Weight Watchers German Potato Salad Recipe

Ingredients:
- 2 1/2 pounds uncooked red potatoes, medium-size
- 4 oz Extra Lean Turkey Bacon, uncooked, diced
- 1/2 medium Spanish onion, or Vidalia onion, chopped
- 1/2 cup julienned sweet red pepper
- 2 celery stalks, chopped
- 1/4 cup white wine vinegar
- 2 tbsp reduced fat mayonnaise
- 1 tbsp sugar
- 1 tsp Kosher salt
- 1/2 tsp black pepper, coarsely ground
- 1 tbsp freshly chopped dill

Directions:
In a saucepan, bring to a boil potatoes and enough water to cover. Reduce heat and simmer until tender, 15 to 20 minutes; drain. Let stand until cool enough to handle, about 10 minutes.
Meanwhile, to make dressing, cook bacon in a medium skillet over medium-high heat until crisp, about 6 minutes. Drain on paper towels and set aside. Pour off and discard all but any drippings in the pan.
Add onion to drippings in pan and cook, stirring frequently, until softened, about 5 minutes. Add vinegar, sugar, salt, mayo and pepper; bring to simmer. Set aside and keep warm.
Cut potatoes into 1/2-inch-thick slices. Transfer to a large bowl and add celery, red peppers, and dill. Drizzle with dressing and toss gently to coat. Sprinkle with bacon and serve warm.

Serving size is a full 1 cup
Each serving = 3 Weight Watchers Points