Classic potato salad
Uncooked Yukon gold potato(es)
2 pound(s), peeled, cut into 1-inch chunks
2 large, hard-boiled
Apple cider vinegar
Plain fat free yogurt
½ cup(s), Greek-style recommended
Fat free mayonnaise
Sweet pickle relish
1½ tsp(s), calorie free sweetener such as Splenda or Sweet'N Low
½ pinch, freshly ground
½ cup(s), diced
Uncooked red onion(s)
⅓ cup(s), chopped, chopped
- 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.
- 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.
- 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.