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
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
GERMAN POTATO SALAD (WW)
From a Weight Watcher's cookbook. 3 points per 1.5 cup serving. Have not tried this yet. Cooking time does not include time needed to cool potatoes.
Provided by AB_Fan
Categories Low Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 282.7, Fat 8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 456.1, Carbohydrate 46.4, Fiber 5.6, Sugar 6.8, Protein 7
HOT GERMAN POTATO SALAD FOR THE WEIGHT WATCHER OR DIET
Make and share this Hot German Potato Salad for the Weight Watcher or Diet recipe from Food.com.
Provided by Mimi Bobeck
Categories Potato
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- IN a slow cooker, combine potatoes, onion and celery.
- In a medium bowl, combine water, vinegar, sugar, tapioca, black pepper and parsley flakes.
- Pour mixture over potato mixture.
- Mix well to combine.
- Cover and cook on LOW for 8 hours.
- Stir in bacon bits.
- Serve warm.
Nutrition Facts : Calories 232, Fat 0.3, SaturatedFat 0.1, Sodium 101.5, Carbohydrate 53, Fiber 6.2, Sugar 10.1, Protein 5.3
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
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