Photo of Classic Potato Salad by WW

Classic Potato Salad

Points® value
Total Time
21 min
12 min
9 min
Summer’s not complete without this classic side dish. Ours has buttery Yukon Gold potatoes, hard-boiled eggs and a splash of vinegar for extra flavour.


Yukon gold potato

2 pound(s), peeled, cut into 1-inch chunks

Raw egg

2 large, hard-boiled

Apple cider vinegar

2 tsp(s)

Plain fat free yogurt

½ cup(s), Greek-style recommended

Fat free mayonnaise

¼ tbsp(s)

Sweet pickle relish

3 tbsp(s)

Sugar substitute

1½ tsp(s), calorie free sweetener such as Splenda or Sweet'N Low

Table salt

½ tsp(s)

Black pepper

½ pinch(es), freshly ground


½ cup(s), diced

Red onion

cup(s), sliced, chopped


  1. Put potatoes in a large saucepan and cover with 2 inches of water; bring to a boil. Reduce heat and simmer, uncovered, until potatoes are fork-tender, about 7 to 9 minutes; drain and cool slightly.
  2. Meanwhile, in a large bowl, using a fork, mash yolk from 1 of the eggs with vinegar until smooth. Add yogurt, mayonnaise, relish, Splenda, salt and pepper; stir until blended.
  3. Add potatoes, celery and onion; toss to mix and coat. Chop remaining egg white and egg; gently fold into potato salad. Cover and refrigerate until chilled. Yields about 3/4 cup per serving.


We replaced a large amount of regular mayonnaise with some fat-free mayonnaise and creamy non-fat Greek-style yogurt. Garnish with chopped dill, red onion and/or chives. For a change of pace, substitute 1-inch red potato chunks for the Yukon Gold potatoes.