Classic Potato Salad
0
Points®
Total time: 21 min • Prep: 12 min • Cook: 9 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
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
Celery
½ cup(s), diced
Red onion
⅓ cup(s), sliced, chopped
Instructions
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.
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