Soup Er Potato Salad Ww Recipes

WORLD'S BEST POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

SOUP-ER POTATO SALAD WW

Steps:

• Cut potatoes into 1/2" chunks, leaving the skin on.
• Place potatoes in 4-quart saucepan, cover with lightly salted water, and bring to a boil.
• Simmer for 10-12 minutes until potatoes are tender.
• Drain and let cool.
• While the potatoes are cooking, combine mayonnaise, soup mix and vinegar in a large bowl.
• Add cooled potatoes to mayonnaise mixture and toss to coat.
• Refrigerate covered until chilled.

GERMAN POTATO SALAD (WW)

Steps:

• In a large bowl, combine potatoes, onion, celery, bell pepper, and bacon; set aside.
• In a small saucepan, whisk the apple juice, vinegar, and flour; bring to a boil, whisking constantly. Boil, whisking constantly, until thickened, about 4 minutes; stir in the salt and pepper. Drizzle over the vegetables, toss to coit, and serve immediately.

WW GERMAN-STYLE POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add enough water to cover potatoes.
• Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes.
• Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; set aside.
• Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.
• Add oil to pan and cook over medium heat until sizzling.
• Add onion and cook until tender, about 5 minutes.
• Stir in arrowroot, Splenda, salt, celery seed, dry mustard and pepper; cook about 1 minute. Add water and vinegar; stir and cook until thick and bubbly, about 1 minute.
• Stir in potatoes and bacon; toss to mix.
• Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more.
• Transfer to a serving bowl and garnish with egg and parsley.
• Yields about 1/2 cup per serving.

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.

POTATO SOUP (WW) RECIPE - (4/5)

Steps:

• Bring broth and water to a boil. Add potatoes. Mix gravy with a little water and add to mix. Stir and simmer 10-15 mins

SUPER POTATO SALAD

Steps:

• Place russet potatoes in large pot.
• Add water to cover.
• Boil until potatoes are tender but not mushy, about 35 minutes.
• Cool potatoes completely.
• Peel potatoes and dice.
• Place in large bowl.
• Add next 7 ingredients.
• Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl.
• Pour over potato mixture and toss well. Season with salt and pepper.
• Garnish with parsley.

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.