This is one of the best potato salads I’ve ever had, and it’s WW friendly!
The original recipe is from my BFF. I tried it at a party she had and I couldn’t believe how good it was.
It’s not like your standard potato salad, which I do love. You have to try it to see what I mean.
I turned this recipe into an Instant Pot recipe, you can cook the potatoes and eggs together. It’s so easy!
You need a steamer basket to cook the potatoes in the Instant Pot. It raises the potatoes so they aren’t directly on the bottom of the Instant Pot, which would cause them to burn.
If you don’t have an Instant Pot you can cook the potatoes and eggs on the stovetop.
How I lightened it up:
Like most potato salads, the original recipe used mayonnaise.
Instead of regular mayonnaise I used a combination of reduced-fat mayonnaise and fat-free sour cream.
It helped to save a whopping 41 points!
Each serving (3/4 cup per serving) is only 4 points.
Click here to track the points on your WW app.
How to make this Potato Salad:
I started by peeling and chopping the potatoes.
Place the steamer basket in the Instant Pot and add 1 cup of water.
Add the potatoes to the steamer basket, then place the eggs on top of the potatoes.
Close and lock the Instant Pot lid and set it to 5 minutes on manual pressure.
While the potatoes were cooking I started getting the dressing ready.
In a large mixing bowl I added the reduced-fat mayonnaise, fat-free sour cream, dill, parsley, chopped pickles, pickle juice, Dijon mustard, red onions, and green onions.
When the potatoes and eggs are done cooking place the eggs in ice water to cool. Also, take the potatoes out of the Instant Pot to cool.
Once cooled add the potatoes to the dressing. Peel and chop the eggs, then add them to the mixing bowl. Gently stir everything together.
I like to refrigerate the potato salad for at least an hour before serving.
It’s the perfect side dish to so many foods, especially when it’s warm out!
Yield: 6 servings (3/4 cup per serving)
Click here to track the points on your WW app.
- 1 1/2 lbs. Yukon gold potatoes, peeled and chopped
- 2 eggs
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup fat-free sour cream
- 1/4 cup Dijon mustard
- 1/4 cup dill pickles, chopped
- 2 tablespoons pickle juice
- 1/4 cup red onion, chopped
- 2 medium scallions, chopped
- 1 teaspoon dill
- 1 teaspoon parsley
- Salt and pepper, to taste
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Place the steamer basket inside the Instant Pot. Add 1 cup of water. Place the potatoes into the steamer basket and put the eggs on top.
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Secure the lid to the Instant Pot and make sure it's in the locked position. Make sure the lever is set to seal. Press the Pressure Cook button and set the time to 5 minutes.
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While the potatoes and eggs are cooking, start assembling the dressing. Add the mayonnaise, sour cream, Dijon mustard, chopped pickles, pickle juice, red onion, scallions, dill, and parsley in a large mixing bowl. Stir together.
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When the time is up on the Instant Pot do a quick release. Add the eggs to a bowl of ice water. Remove the potatoes and let them cool.
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Peel and chop the eggs. Once the potatoes are cooled add them to the mixing bowl. Add the eggs and gently mix everything together.
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Refrigerate for 1 hour before serving.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
