Weight Watchers Easy Southern Potato Salad

This potato salad is a classic side dish that's perfect for picnics and family get-togethers. Enjoy!

  • 2 pounds (about 4-5 medium) russet potatoes
  • 3 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1/4 cup diced sweet pickle relish
  • Salt and pepper to taste
  • Paprika, for garnish (optional)


  1. Start by boiling the potatoes and eggs:
    • Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
    • Place the eggs in a separate small pot and cover them with cold water as well.
  2. Bring both pots to a boil over medium-high heat. Once boiling, reduce the heat to a simmer.
    • Cook the potatoes for about 15-20 minutes or until they are fork-tender but not mushy.
    • Let the eggs simmer for about 10-12 minutes.
  3. While the potatoes and eggs are cooking, prepare an ice bath in a large bowl by filling it with cold water and ice cubes. This will be used to cool down the eggs quickly after boiling.
  4. Once the potatoes are done, drain them and immediately place them in the ice bath to stop the cooking process. Let them sit in the ice bath for about 5 minutes.
  5. Drain the eggs and place them in the ice bath as well. Let them cool for about 5 minutes.
  6. Peel the cooled eggs and chop them into small pieces.
  7. Peel the cooled potatoes and cut them into small cubes.
  8. In a large mixing bowl, combine the chopped eggs, diced celery, diced onion, and sweet pickle relish.
  9. In a separate small bowl, mix together the mayonnaise, yellow mustard, and apple cider vinegar.
  10. Gently fold the mayonnaise mixture into the egg and vegetable mixture until everything is well coated.
  11. Add the cubed potatoes to the bowl and gently fold them into the mixture, being careful not to mash the potatoes.
  12. Season the potato salad with salt and pepper to taste. You can also add a sprinkle of paprika on top for garnish.
  13. Cover the bowl and refrigerate the potato salad for at least an hour before serving to allow the flavors to meld together.

By Lasha

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