WEIGHT WATCHERS OLD-FASHIONED POTATO SALAD
Make and share this Weight Watchers Old-Fashioned Potato Salad recipe from Food.com.
Provided by Crystal B.
Categories Potato
Time 18m
Yield 9 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 178.1, Fat 4.6, SaturatedFat 2.1, Cholesterol 70.8, Sodium 384.3, Carbohydrate 29.6, Fiber 3.1, Sugar 5.2, Protein 5.8
WEIGHT WATCHERS OLD-FASHIONED POTATO SALAD RECIPE - (4.3/5)
Provided by lilbit411922
Number Of Ingredients 13
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 FRENCH CHICKEN & POTATO SALAD
Great make-ahead dish that is a meal in itself. Save time and pick up a rotisserie chicken at the supermarket and discard the skin. 5 points per serving.
Provided by xpnsve
Categories Whole Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 260.4, Fat 10, SaturatedFat 1.6, Cholesterol 72.6, Sodium 312.8, Carbohydrate 16.4, Fiber 2.8, Sugar 4.4, Protein 26.3
WEIGHT WATCHERS POTATO SALAD
Make and share this Weight Watchers Potato Salad recipe from Food.com.
Provided by xpnsve
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 203.9, Fat 7.3, SaturatedFat 1.4, Cholesterol 14.7, Sodium 550.9, Carbohydrate 29.6, Fiber 3.3, Sugar 2.8, Protein 5.2
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
WW MARINATED NEW POTATO SALAD - 4 PTS.
Make and share this Ww Marinated New Potato Salad - 4 Pts. recipe from Food.com.
Provided by teresas
Categories Potato
Time 1h50m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan; cover with water, and bring to a boil.
- Reduce heat; simmer 13 minutes or just until tender; drain.
- Rinse under cold water; drain well.
- Place in a bowl; cover and chill 30 minutes.
- Add celery and next 3 ingredients; toss well.
- Combine vinegar and next 6 ingredients in a small bowl; stir well with a whisk.
- Pour over potato salad; toss gently.
- Cover and chill at least 1 hour.
- Toss gently before serving.
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
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POTATO SALAD | WEIGHT WATCHERS - POINTED KITCHEN
From pointedkitchen.com
4.6/5 (8)Total Time 25 minsCategory Side DishCalories 81 per serving
- Cut the potatoes into chunks approx 3cm big. Try and make the chunks as equal in size as possible so that they cook evenly.
- Bring a saucepan of water to the boil over a high heat. Carefully tip the potatoes into the boiling water and bring it back to the boil. Reduce the heat and simmer for about 10 minutes until the potatoes are cooked through but still hold their shape.
- Remove the potatoes from the heat and drain in a colander. Tip into a bowl with the chopped onions and allow to cool.
CLASSIC POTATO SALAD | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine American,Southern,CanadianCategory Dinner,Lunch,Brunch,Appetizers,SnackServings 8Total Time 21 mins
- Place potatoes in a large saucepan and cover with 2 inches of water; bring to a boil. Reduce heat and simmer, uncovered, until potatoes are fork-tender, about 7 to 9 minutes; drain and cool slightly.
- Meanwhile, in a large bowl, using a fork, mash yolk from 1 egg with vinegar until smooth. Add yogurt, mayonnaise, relish, salt and pepper; stir until blended.
- Add potatoes, celery and onion to bowl; toss to mix and coat. Chop remaining egg white and egg; gently fold into potato salad. Cover and refrigerate until chilled. Yields about 3/4 cup per serving.
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Cuisine American, CanadianCategory Lunch, DinnerServings 4Total Time 40 mins
- 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.
- Meanwhile, cook bacon in a hot skillet or in the microwave until crisp; drain on paper towels. Break bacon into small pieces.
- Tranfer cut potatoes to a large bowl; add bacon and scallions. Toss with dressing until coated. Yields about 3/4 cup per serving.
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