Weight Watchers Dill Potato Salad Recipe

A simple and delicious variation of potato salad, this light Weight Watchers Dill Potato Salad is my new favorite.


  • ▢2 pounds small yukon gold potatoes, scrubbed
  • ▢4 tablespoons cider vinegar, divided use
  • ▢½ cup light mayonnaise
  • ▢½ cup plain fat-free Greek yogurt
  • ▢4 scallions, chopped
  • ▢2 tablespoons dill (or more to taste)
  • ▢salt and pepper to taste


  • 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.
  • 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.
  • While the potatoes are cooking, stir together the remaining 2 tablespoons cider vinegar, mayonnaise, yogurt, scallions and dill.
  • Add the cut up potatoes and stir gently to mix everything together well. Season to taste with salt and pepper and gently stir again.
  • Let cool to room temperature or cover and refrigerate for up to two days.

Recipe Notes

You could replace the cider vinegar with lemon juice if you prefer.

4 *SmartPoints (Green plan)

3 *SmartPoints (Blue plan)

1 *SmartPoints (Purple plan)

3 *PointsPlus (Old plan)

Nutrition Facts: Weight Watchers Dill Potato Salad Recipe Amount Per Serving (1 /8th recipe) Calories 105Calories from Fat 9 % Daily Value* Fat 1g2% Carbohydrates 23.2g8% Fiber 1.4g6% Protein 2g4%

By Fkkzzz

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