I actually ran the numbers twice. 4 WWpts+ for a cup of potato salad!
This recipe is from Cook’s Country Magazine. They did a recipe makeover and boy, did they do a great job. I don’t often crave a creamy potato salad. I have other vices 🙂 But if you do, this is a great way to indulge in that quintessential picnic food and still have points left over for other goodies.
Creamy Potato Salad
- 2 lbs. red potatoes, cut into 3/4 inch pieces
- salt and pepper
- 2 Tbsp. white vinegar
- 1/4 cup light mayonnaise
- 1/4 cup nonfat Greek yogurt
- 2 celery ribs, chopped fine
- 1 1/2 Tbsp. sweet pickle relish
- 1 Tbsp. Dijon mustard
- 2 green onions, green part only, sliced thin
Bring potatoes, 2 teaspoons salt, and enough water to cover potatoes by 1 inch to a boil over high heat. Reduce to medium and simmer until barely tender, about 10 minutes.
Reserve 1/4 cup cooking water. Drain potatoes well, then transfer to a large bowl. Drizzle vinegar over hot potatoes and toss gently. Reserve 3/4 cup potatoes and place in a medium bowl. Refrigerate remaining potatoes until cooled.
Mash the 3/4 cup potatoes with 3 tablespoons of the cooking water until smooth. Add additional cooking water if necessary. Stir mayonnaise, yogurt, celery, relish, mustard, 1/2 tsp. salt and 1/4 tsp. pepper into mashed potatoes. Refrigerate until cooled.
Combine cooled potato dressing with cooled diced potatoes. Stir gently until evenly coated. Stir in green onions, cover and refrigerate for 30 minutes. Season with salt and pepper to taste. Serves 6.