Weight Watchers Dill Potato Salad

  • 2 pounds small yukon gold potatoes, scrubbed
  • 4 tablespoons cider vinegar, divided use
  • 1/2 cup light mayonnaise
  • 1/2 cup plain fat-free Greek yogurt
  • 4 scallions, chopped
  • 2 tablespoons dill (or more to taste)
  • salt and pepper to taste


  1. Place the potatoes in a large saucepan and add enough water to cover them by 1 inch. Bring to a boil, then reduce the heat and partially cover them with a lid. Simmer until the potatoes are tender when pierced with a fork, 10 to 15 minutes, depending on their size.
  2. When the potatoes are done, drain them and sprinkle them with 2 tablespoons of the cider vinegar. As soon as they are cool enough to handle, cut them into bite-size pieces.
  3. While the potatoes are cooking, stir together the remaining 2 tablespoons cider vinegar, mayonnaise, yogurt, scallions and dill.
  4. Add the cut up potatoes and stir gently to mix everything together well. Season to taste with salt and pepper and gently stir again.
  5. Let cool to room temperature or cover and refrigerate for up to two days.

Recipe Notes

Weight Watchers SmartPoints: 4 Weight Watchers PointsPlus: 3

Nutrition Facts
Weight Watchers Dill Potato Salad Recipe
Amount Per Serving
Calories 105Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Total Carbohydrates 232g77%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

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