Soup Er Potato Salad Ww Food

CHIPOTLE POTATO SALAD - WW FRIENDLY

Chipotle Potato Salad - Ww Friendly image

This is out of the a cookbook called "The whole foods market" My granddaughter gave it to me for Christmas. It says to serve at room temperature for best flavor. Preparation time does not include chill time. This figures out to be 3.5 WW points.

Provided by teresas

Categories Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 chipotle chile in adobo, canned in
1/8 cup adobo sauce
3 small garlic cloves, minced (1 1/2 tsps)
1/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
1/4 cup white wine vinegar
1/4 teaspoon fresh ground pepper
salt
2 lbs small red potatoes, unpeeled and quartered
1/2 medium red pepper, diced
1/2 medium green pepper, diced
1/2 small red onion, diced
1 1/2 cups corn kernels, frozen
1/4 cup fresh cilantro, minced

Steps:

To prepare the chipotle dressing.
Combine the chipotle pepper and adobo sauce, garlic, olive oil, vinegar, pepper, and salt in a blender until pureed, or combine all the ingredients in a mixing bowl with a wire whisk.
To prepare the salad.
Steam or boil the potatoes for about 20 minutes, or until cooked through but still firm.
Chill the potatoes completely.
Transfer the potatoes to a large mixing bowl, and add the diced peppers, onion, corn and cilantro.
Toss the salad with the dressing, and serve.

Nutrition Facts : Calories 223.9, Fat 9.1, SaturatedFat 1.3, Sodium 10, Carbohydrate 34.3, Fiber 4.4, Sugar 1.6, Protein 4.4

WEIGHT WATCHERS POTATO SOUP

Weight Watchers Potato Soup image

This is a great spin on the perfect winter comfort food. I received this recipe from a fellow WW member. It is only 2.5 pts per 1 generous cup serving. Enjoy!

Provided by Newly Mrs. Johnson

Categories Chowders

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

4 (8 ounce) cans fat free chicken broth
50 ounces potatoes, diced (about 3 lbs.)
1/2 onion, diced
4 slices bacon (crisply cooked)
8 ounces Velveeta reduced fat cheese product
1/4 cup fat free sour cream
2 tablespoons flour
3 tablespoons water

Steps:

Combine broth and potatoes. Cover and cook about 20 minutes, until potatoes are cooked through.
As potatoes are cooking, saute onions then add to cooking potatoes.
When the potatoes are soft, stir in cheese and sour cream, and simmer until the cheese is melted.
Thicken with the flour and water mix.
Serve and enjoy.

SOUTHERN POTATO SALAD

Southern Potato Salad image

This potato salad includes eggs, celery, and relish and should be served warm.

Provided by S0NGLADY

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 2h

Yield 4

Number Of Ingredients 8

Ingredients

4 potatoes
4 eggs
½ stalk celery, chopped
¼ cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
½ cup mayonnaise
salt and pepper to taste

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 44.6 g, Cholesterol 196.4 mg, Fat 27.4 g, Fiber 5.2 g, Protein 11.3 g, SaturatedFat 4.9 g, Sodium 454.8 mg, Sugar 7 g

WEIGHT WATCHERS OLD-FASHIONED POTATO SALAD

Weight Watchers Old-Fashioned Potato Salad image

Make and share this Weight Watchers Old-Fashioned Potato Salad recipe from Food.com.

Provided by Crystal B.

Categories Potato

Time 18m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

9 cups cubed red potatoes (about 3 pounds)
1/2 cup diced onion
1/2 cup diced celery
1/4 cup pickle relish or 1/4 cup dill pickle relish, drained
3 hard-cooked large eggs, chopped
1 garlic clove, minced
3/4 cup low-fat sour cream
1/3 cup fat-free mayonnaise
2 tablespoons chopped fresh parsley
1 teaspoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in a dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain; place in a large bowl. Add onion and next 4 ingredients; toss gently.
Combine sour cream and next 5 ingredients in a bowl; stir well. Pour over potato salad; toss gently to coat. Cover and chill.
Yield 9 servings @ 1 cup = 4 ww pts.

Nutrition Facts : Calories 178.1, Fat 4.6, SaturatedFat 2.1, Cholesterol 70.8, Sodium 384.3, Carbohydrate 29.6, Fiber 3.1, Sugar 5.2, Protein 5.8