Potato Salad

Serves: 6Low Fat Potato Salad
WW Points: 2

4 medium baking potatoes
4 tablespoons light mayonnaise
1 tablespoon red wine vinegar
1/2 cup diced onion

Slice each potato in half lengthwise. Slice each half in half lengthwise again. Slice each new half into 3-4 chunks. You should get approximately 12-16 chunks per potato. Make sure the chunks are all approximately the same size.

Place potatoes in a pot of cold water and bring to a boil over high heat. Let boil for 15-20 minutes until potatoes are fork tender but not mushy. Do not overcook!

Remove potatoes from pot and let cool in a bowl. Once cooled, use a knife and peel the skin off the potatoes.

In a separate bowl, combine 1 tablespoon vinegar with 2 tablespoons mayo. Add onions and mix. Add mixture to the bowl with the potatoes and combine. Add in remaining mayo and mix well. Be careful not to crush the potatoes. Sprinkle paprika on top for decoration.

Nutritional Analysis:
Per Serving: 125 Calories; 2g Fat (14.4% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 57mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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