Ww 3 Pt Skinny Potato Salad Food

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WW 3 PT. SKINNY POTATO SALAD



Ww 3 Pt. Skinny Potato Salad image

Make and share this Ww 3 Pt. Skinny Potato Salad recipe from Food.com.

Provided by CoffeeB

Categories     Potato

Time 20m

Yield 1 heaping cup, 10-12 serving(s)

Number Of Ingredients 7

5 lbs small red potatoes (boiled, cooled, and cut-up)
2 hard-boiled eggs or 5 egg whites
1 cup carrot, grated
1 cup celery, chopped
1/2 cup onion, chopped
2 cups fat-free mayonnaise
0.5 (1 ounce) envelope hidden valley fat-free ranch dressing mix

Steps:

  • Mix the mayo and the dip mix together and toss over the veggies.
  • Chill 1-2 hours before serving.

WEIGHT WATCHERS OLD-FASHIONED POTATO SALAD



Weight Watchers Old-Fashioned Potato Salad image

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

9 cups cubed red potatoes (about 3 pounds)
1/2 cup diced onion
1/2 cup diced celery
1/4 cup pickle relish or 1/4 cup dill pickle relish, drained
3 hard-cooked large eggs, chopped
1 garlic clove, minced
3/4 cup low-fat sour cream
1/3 cup fat-free mayonnaise
2 tablespoons chopped fresh parsley
1 teaspoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper

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

SKINNY CLASSIC POTATO SALAD



Skinny Classic Potato Salad image

53% fewer calories • 74% less fat • 75% less sat fat than the original recipe. Feel good about passing this slimmed salad at picnics and potlucks!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h30m

Yield 8

Number Of Ingredients 10

6 medium red potatoes (2 lb), unpeeled
2 hard-cooked eggs, chopped
2 medium stalks celery, thinly sliced (1 cup)
1 medium onion, chopped (1/2 cup)
3/4 cup reduced-fat mayonnaise
1/2 cup fat-free sour cream
1 tablespoon yellow mustard
1 teaspoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
  • In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
  • Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g

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