Ww Marinated New Potato Salad - 4 Pts.

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This is out of an old Weight Watchers Magazine. Cooking time also includes chill time.
- Ready In:
- 1hr 50mins
- Serves:
- Yields:
- Units:
10
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ingredients
- 2 lbs small red potatoes, cut into eights
- 1⁄2 cup celery, chopped
- 1⁄2 cup green onion, sliced
- 1⁄3 cup red bell pepper, chopped
- 1 1⁄2 tablespoons fresh parsley, chopped
- 6 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 3 teaspoons sugar
- 2 teaspoons olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 garlic clove, minced
directions
- Place potatoes in a saucepan; cover with water, and bring to a boil.
- Reduce heat; simmer 13 minutes or just until tender; drain.
- Rinse under cold water; drain well.
- Place in a bowl; cover and chill 30 minutes.
- Add celery and next 3 ingredients; toss well.
- Combine vinegar and next 6 ingredients in a small bowl; stir well with a whisk.
- Pour over potato salad; toss gently.
- Cover and chill at least 1 hour.
- Toss gently before serving.
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Good recipe with a major flaw. By covering the potatoes with water, most of the nutrients leach out into the water and are lost when the water is thrown out. (The water makes excellent plant fertilizer!) Instead, put an inch of water in the bottom of a steamer and steam the potatoes. This preserves most of the nutrients for human consumption. Use this method for all vegetables.1Reply
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Tasting right before serving I thought the salad was too tart. I had added 1/2 cup of sliced green olives and that could explain the problem. I ended up stirring in 2 pkts of splenda to adjust. It was a hit with the family & we enjoyed the no mayo approach to potato salad. It was also colorful on the plate and would go well at summer bbqs. Thank you for sharing the recipe! Discovered during Spring 2012 Pick A Chef. :-)Reply
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