Best 7 Ww Marinated New Potato Salad 4 Pts Recipes

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If you're looking for a light and refreshing side dish that's perfect for potlucks, picnics, or summer cookouts, look no further than this marinated new potato salad. This Weight Watchers-friendly recipe uses a simple marinade of olive oil, lemon juice, garlic, and herbs to infuse the potatoes with flavor. The result is a delicious and healthy salad that's packed with color and crunch.

Let's cook with our recipes!

CREAMY MARINATED POTATO SALAD



Creamy Marinated Potato Salad image

It's worth taking the time to prepare homemade potato salad with results this delicious: tender potatoes accented with creamy dressing and a vinegar kick.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 13

1 1/3 lb small red potatoes (8 to 12 potatoes)
3 tablespoons cider vinegar
1/2 teaspoon salt
4 eggs
8 medium green onions, sliced (1/2 cup)
1 medium stalk celery, sliced (1/2 cup)
1 small red bell pepper, coarsely chopped
3/4 cup mayonnaise or salad dressing
1/4 cup sour cream
1 teaspoon sugar
2 teaspoons prepared horseradish
2 teaspoons yellow mustard
1/4 teaspoon coarse ground black pepper

Steps:

  • In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
  • Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
  • Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
  • In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.

Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 2 g, TransFat 0 g

WW MARINATED NEW POTATO SALAD - 4 PTS.



Ww Marinated New Potato Salad - 4 Pts. image

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

2 lbs small red potatoes, cut into eights
1/2 cup celery, chopped
1/2 cup green onion, sliced
1/3 cup red bell pepper, chopped
1 1/2 tablespoons fresh parsley, chopped
6 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 teaspoons sugar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced

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.

AWESOME MARINATED SWEET POTATO SALAD



Awesome Marinated Sweet Potato Salad image

This recipe was given to by my friend, after trying it at her house.....a different and delicious way to serve sweet potatoes.

Provided by Kittencalrecipezazz

Categories     Yam/Sweet Potato

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

8 medium sweet potatoes (about 3-1/2 pounds)
1 cup tarragon vinegar or 1 cup cider vinegar
1/2 cup vegetable oil
1 tablespoon honey
2 cloves fresh minced garlic
2 bay leaves
salt and pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 medium onion, halved and thinly sliced
1 medium green pepper, julienned

Steps:

  • In a large saucepan, cook sweet potatoes in boiling water, just until tender, about 20 mins (don't overcook, as they will get mushy); cool completely.
  • Meanwhile, in a small bowl, combine the next nine ingredients; set aside.
  • Peel the potatoes, cut into small cubes.
  • In a large bowl, combine the sweet potatoes, onion and green pepper.
  • Add dressing and toss gently to coat.
  • Cover, and refrigerate for 3 or more hours to blend flavours.
  • Discard bay leaves 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

MARINATED SWEET POTATO SALAD



Marinated Sweet Potato Salad image

My dad has been growing sweet potatoes for more than two decades. My brother and I have been partners in the operation for the last several years. This recipe, from our mom and our wives, is a terrific way to serve our favorite vegetable. -Tim Jack Edmondson, Vardaman, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 12

8 medium sweet potatoes (about 4 pounds)
1 cup tarragon vinegar
1/2 cup vegetable oil
1 tablespoon honey
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 medium onion, quartered and thinly sliced
1 medium green pepper, julienned and cut into 1-inch pieces.

Steps:

  • Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-23 minutes or just until tender. Drain; cool slightly and peel. , Meanwhile, in a jar with a tight-fitting lid, combine the next 9 ingredients; shake well. , Cut potatoes in half lengthwise. In a large bowl, slice potato halves into 1/4-in. slices. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

MARINATED POTATO SALAD



Marinated Potato Salad image

A different type of potato salad. It is slightly sweet. I have a favorite recipe with mustard, but sometimes, this just seems appropriate. Cook and prep time does not include 12 hour marinating time.

Provided by Ms B.

Categories     Potato

Time 35m

Yield 20 serving(s)

Number Of Ingredients 9

10 lbs potatoes
1 cup water
1 cup white wine vinegar
1/2 cup white sugar
1 bunch green onion, sliced
3 hard-boiled eggs, diced
salt and pepper
1 tablespoon celery seed
2 cups mayonnaise

Steps:

  • Bring a large pot of salted water to a boil.
  • Add potatoes and cook until tender but still firm, about 15 minutes.
  • Drain and allow to cool.
  • Slice cooled potatoes and layer in a large bowl or dish.
  • In a saucepan combine water, vinegar and sugar.
  • Bring to a boil and cook for one minute.
  • Remove from heat and pour over potatoes.
  • Cover and chill for at least 12 hours.
  • Drain excess marinade and add onions, eggs, salt, pepper, celery seed and mayonnaise.
  • Mix well and serve chilled.

MARINATED POTATO SALAD



Marinated Potato Salad image

I fix this potato salad when we're entertaining at home or to take to picnics and potluck suppers. I get lots of compliments and recipe requests from family and friends.-Ethel Selway, Middletown, Delaware

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 28-32 servings.

Number Of Ingredients 15

12 medium potatoes
1-1/2 cups vegetable oil
1/2 cup plus 2-1/2 teaspoons white vinegar, divided
4-1/4 teaspoons sugar, divided
1 teaspoon salt
1/2 teaspoon paprika
8 celery ribs, chopped
2 medium onions, chopped
8 radishes, sliced
2 medium green peppers, chopped
5 hard-boiled large eggs, chopped
2-1/2 cups mayonnaise
1 tablespoon milk
1 tablespoon Dijon mustard
1/2 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. , In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight., Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat.

Nutrition Facts :

Tips:

  • For the best flavor, use small new potatoes that are firm and have thin skins. You can leave the skins on or peel them, depending on your preference.
  • To make the marinade, whisk together olive oil, vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
  • Place the potatoes in a large bowl and pour the marinade over them. Toss to coat evenly.
  • Cover the bowl with plastic wrap and refrigerate the potatoes for at least 30 minutes, or up to overnight.
  • When you're ready to cook the potatoes, heat a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they are tender and browned, about 15 minutes.
  • Transfer the potatoes to a serving bowl and let them cool slightly before serving.
  • Garnish the potato salad with fresh parsley or chives, if desired.

Conclusion:

This marinated new potato salad is a delicious and easy side dish that is perfect for potlucks, picnics, and barbecues. The potatoes are tender and flavorful, and the marinade adds a tangy and herbaceous flavor. This salad is also a good source of fiber and vitamins.

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