Weight Watchers Red Potato Salad Recipe

    • 2 pounds small red potatoes, scrubbed
    • 4 tablespoons cider vinegar, divided
    • ½ cup light-mayonnaise
    • ½ cup plain nonfat Greek yogurt
    • 4 scallions, chopped
    • 2 celery stalks, chopped
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1 teaspoon Dijon mustard
    • Salt and freshly ground black pepper to taste
  1. Place the potatoes in a large saucepan and add enough water to cover them by 1 inch. Bring to a boil, then reduce the heat and partially cover them with a lid. Simmer until the potatoes are tender when pierced with a fork, 10 to 15 minutes, depending on their size.
  2. When the potatoes are done, drain them and sprinkle them with 2 tablespoons of the cider vinegar. As soon as they are cool enough to handle, cut them into bite-size pieces.
  3. While the potatoes are cooking, stir together the remaining 2 tablespoons cider vinegar, mayonnaise, yogurt, scallions, celery, parsley, and mustard until well blended.
  4. Add the cut up potatoes and stir gently to mix everything together well. Season to taste with salt and pepper and gently stir again.
  5. Let cool to room temperature or cover and refrigerate for up to two days. 


    Source : allrecipes.com


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