Best 5 Ww 3 Pt Skinny Potato Salad Recipes
Trying to find a light and flavorful potato salad recipe that fits your Weight Watchers plan? Look no further! This article has the perfect 3-point potato salad recipe that is sure to satisfy your cravings without breaking the bank. Made with simple, wholesome ingredients, this recipe is not only delicious but also packed with nutrients and bursting with flavor. With its creamy texture and tangy dressing, this dish is sure to become a favorite at your next cookout or gathering. So grab your apron and let's get cooking!
Check out the recipes below so you can choose the best recipe for yourself!
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
WW 3 PT. SKINNY POTATO SALAD
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
Steps:
- Mix the mayo and the dip mix together and toss over the veggies.
- Chill 1-2 hours before serving.
SUMMER POTATO SALAD
This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.
Provided by Candice
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h45m
Yield 7
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
- Place eggs in a saucepan, and cover completely 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, and cool. Peel, chop, and add to potatoes.
- In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
- Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 23.3 g, Cholesterol 85.7 mg, Fat 22.8 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 3.6 g, Sodium 340.6 mg, Sugar 3 g
THREE POTATO SALAD
This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 15 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
SKINNY CLASSIC POTATO SALAD
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
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
Tips:
- For the creamiest, smoothest texture, use Yukon Gold potatoes.
- To save time, you can use pre-cooked potatoes. Just be sure to let them cool completely before adding them to the salad.
- If you don't have celery on hand, you can substitute other crunchy vegetables, such as radishes or carrots.
- Use a light hand with the mayonnaise. You can always add more, but it's difficult to take it out once it's in.
- If you're watching your calorie intake, you can use Greek yogurt or sour cream instead of mayonnaise.
- For a tangy flavor, add a splash of vinegar or lemon juice.
- Garnish the salad with fresh herbs, such as chives, parsley, or dill.
Conclusion:
This 3-Point Weight Watchers Skinny Potato Salad is a delicious and healthy side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and refreshing salad, give this recipe a try!
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