Weight Watchers Tex-Mex Potato

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Weight Watchers Tex-Mex Potato Salad is a great fusion of healthy and flavorful items. This delicious recipe has low calories and fat. Fresh veggies, potatoes, and a creamy salad dressing give a tangy, sweet, and zesty flavor. It is the ideal salad recipe for weight-conscious individuals. Our Weight Watchers Tex-Mex Potato Salad combines light mayo and plain nonfat Greek yogurt to minimize the point values without compromising on the creaminess of the salad. Each serving of this salad has only 180 kcals and 4 Weight Watchers points so you can enjoy it without any regret. You can prepare this salad for your next gathering, BBQ party. This mouth-tempting salad will satisfy your palate and boost your body’s energy. Carefully follow the steps to prepare this salad.

Equipment

  • Peeler
  • Sharp Knife
  • Nonstick Pot
  • Two bowls
  • Spoon
  • One fork

Ingredients

For Salad

  • Russet Potatoes 36oz
  • Cooked Corn 1/2cup
  • Chopped Red Onion 1/2 cup
  • Canned Black Beans 1/2 cup
  • Rotel Tomatoes 1/2 cup
  • Green Chilies 1/2 cup
  • Small-sized fresh avocado 2 (cube size)
  • Chopped hard-boiled eggs 3 to 4 (optional item)

Dressing Ingredients

  • Taco Seasoning Mix 2-3tsp
  • Non-fat Plain Greek Yogurt 3/4 cup
  • Light Mayo 1/4 cup
  • Fresh Lime Juice 1-2tbsp
  • Salt, add to taste
  • Crushed Black pepper 1/4tsp, or to taste

Ingredient Notes

Potatoes:

  • I used russet potatoes to add a velvety and flavorful touch. Both red potatoes and Yukon gold also work well with this salad recipe.

Corn:

  • Use uncooked corn to prepare this salad but it takes time.

Tomatoes:

  • It is used for a tangy flavor. Cherry or grape-sized tomatoes are also used.

Avocado:

  • You can omit this item to save the Weight Watchers point values.

Salad Dressing Items:

  • We used non-fat mayo and Greek yogurt to maintain the calories and points.

Instructions

  1. Rinse the potatoes with water. Then remove its outer brown layer with a peeler.
  2. Next, cut the potatoes into small sizes with a sharp knife.
  3. Cover the pot with half the water and add chopped potatoes to the same pot.
  4. Place this pot on a medium-high flame and simmer it for 8/13 minutes.
  5. After 13 minutes, check the potatoes with a fork or knife.
  6. If the potatoes are undercooked, simmer it again for 6/15 minutes or until they are fully cooked.
  7. Check again after fifteen minutes with a fork.
  8. Switch off the flame and lift the pot off the stovetop after 15 minutes of cooking.
  9. Then, drain the excessive water. Set aside for a few minutes.
  10. Meanwhile, we will prepare the other salad items.
  11. Put light mayo, salt, taco seasoning mix, fresh lime juice, black pepper, and nonfat Greek yogurt in a small bowl.
  12. Combine all items with a spoon to create a creamy and flowy texture.
  13. Next, add cooked corn, chopped tomatoes, black beans, onion, and hard-boiled eggs in another large bowl.
  14. Then, pour over the salad dressing ingredients.
  15. Mix well all items with a spoon.
  16. If necessary, add extra salt or spice after tasting it.
  17. To prevent the avocado from breaking or becoming mushy, gently wrap it last.
  18. Next, add boiled potatoes and avocado chunks to the salad.
  19. Yummy Weight Watchers Tex-Mex Potato Salad is ready.
  20. Serve instantly or refrigerate the salad bowl for fifty to sixty minutes.

Serving Suggestions

  • Pair this yummy and nutritious salad with grilled cheese, chicken kebabs, sandwiches, and grilled salmon.
  • Enjoy with pulled pork, air-fry chips, and grilled burgers.
  • Serve with carne asada, chicken tacos, nachos, or beef quesadillas.

Tips

  • Cook the potatoes at medium flame instead of high heat to prevent overcooking.
  • Ensure the potatoes are at normal temperature before combining them with yogurt, otherwise, the yogurt may separate and form clots.
  • Mix all items gently to prevent breaking any of the salad items.
  • Try this recipe with a variety of veggies and herbs like cilantro, parsley, or oregano.
  • It is best to use parsley for a more real Tex-Mex flavor.
  • Choose fresh and good-quality vegetables instead of frozen ones.

Storage Information

Fridge:

  • Store the leftover salad in a tight box and refrigerate it for 4/5 days.

Freezer:

  • This salad contains mayo and Greek yogurt, so I don’t advise freezing.

FAQs

How can I reduce the calorie points?

  • Use low-calorie alternatives, add extra fresh vegetables, or use less amount of mayo and Greek yogurt. You can also switch the mayo and yogurt with avocado to make a creamy base for the salad.

Can I add cooked meat?

  • As a protein, you can include cooked turkey or chicken. Use cooked beans as an alternative to the meat.

Nutritional Facts Per Serving Amount

Serving Size 1/2 bowl
Quantity 9 people servings
Total Calories 186kcals
Carbohydrates 28g
Dietary Fiber 3.9g
Sugar 1.6g
Total Fat 6g
Protein 6g
Sodium 155mg
Iron 1.6mg

Total Weight Watchers Points Perv Serving is only 4 point values.