Dieter’s Potato and Broccoli Slaw Salad
This delicious, crunchy, and easy-to-make potato salad happened because of two things.
One: I was seduced into buying a large bag of small potatoes (no peeling, hurray!) at Costco—the place where you always buy more than you actually need. So…lots of potatoes in the fridge.
Two: I had a lightbulb moment that involved broccoli slaw. To date, potato salad has been out of my caloric reach, and I hadn’t been able to think of a vegetable to add that would be easy to prepare in a large quantity. Broccoli slaw to the rescue!
This salad is wide open to imaginative variation in quantity and type—from vegetables to spices. The basic issue is to have, at the very least, as much vegetable as potato. In this version, I had 4 cups of cooked potatoes and, after adding my vegetables, I ended up with 8 cups total.
Okay? Here’s how it goes…
Makes 8 cups
- 4 cups of cooked potatoes, cut into bite-size pieces and cooled
- 1 package broccoli slaw, approximately 12 oz.
- 1 cucumber, diced (And any other vegetables you can think of.)
- Onion(s), diced small (You can use whatever you have on hand. I added ¼ cup red onion and ¼ cup scallions.)
- Spices (I used ¼ cup fresh dill.)
- ¼ cup reduced-fat mayonnaise
- 2 tbsps. minced garlic
- 1 tsp. lemon juice
- Salt, to taste
- Pour broccoli slaw into a large bowl. Using scissors, cut the slaw to shorten the pieces.
- Add all other ingredients and mix well.
- Chill in the refrigerator for a couple of hours before eating.
For Weight Watchers: The potatoes are worth 16 points; the mayo, 6 points on the PointsPlus plan. That means that each cup of potato salad is worth 2.75 points. Remember: the more vegetables you add, the lower the point count!