Grilled Three Potato Salad 4 Ww Ptsserving 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.

THREE POTATO SALAD

Steps:

• Place all the potatoes in a large pot and cover with water.
• Cover and bring to a boil.
• Reduce heat to low and cook for 20-30 minutes.
• Drain and cool.
• Place potatoes in a large bowl and add onion.
• In a small bowl combine all the remaining ingredients and stir well.
• Pour over potato mixture and toss to coat.
• Cover and refrigerate for 24 hours before serving.

THREE POTATO SALAD

Steps:

• Place each variety of potato into its own small pot. Cover with cold water, bring to a boil. Reduce heat and simmer 10 minutes or until tender. Drain and chill.
• In a large bowl, combine mayonnaise, mustard, celery, green onions, garlic salt and lemon pepper. Add potatoes; toss gently. Add salt and pepper if needed and desired.
• Cover and refrigerate 1 hour before serving. Garnish with chives, if desired, before serving.

THREE POTATO SALAD

Steps:

• Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

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.