Creamy Mustard-Dill Potato Salad: 2 pt per serv.
Dec 7, 2006 14:40:20 GMT -8
Post by sass91331 on Dec 7, 2006 14:40:20 GMT -8
Creamy Mustard-Dill Potato Salad
Recipe by: WW Quick, Light and Healthy Cookbook
2 Points Per Serving
2 (15oz) cans whole baby potatoes, drained and quartered
1/2 cup sliced celery
1 TBS. minced onion
1/4 cup reduced-fat mayonaise
1/4 cup nonfat sour cream
1 TBS. mustard
2 tsp. minced fresh dillweed Or 1/2 tsp. dried dillweed
1/8 tsp. pepper
Combine first 3 ingreds. in a large bowl. Combine mayo and remaining 4 ingreds., stirring well. Add mayo mixture to potato mixture; toss gently until combined. Cover and CHILL at least 2 hours.
Yields: 6 servings (1/2 cup per serving)
Recipe by: WW Quick, Light and Healthy Cookbook
2 Points Per Serving
2 (15oz) cans whole baby potatoes, drained and quartered
1/2 cup sliced celery
1 TBS. minced onion
1/4 cup reduced-fat mayonaise
1/4 cup nonfat sour cream
1 TBS. mustard
2 tsp. minced fresh dillweed Or 1/2 tsp. dried dillweed
1/8 tsp. pepper
Combine first 3 ingreds. in a large bowl. Combine mayo and remaining 4 ingreds., stirring well. Add mayo mixture to potato mixture; toss gently until combined. Cover and CHILL at least 2 hours.
Yields: 6 servings (1/2 cup per serving)