American Potato Salad

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 flavor.


uncooked Yukon gold potato(es)

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


2 large, hard-boiled

apple cider vinegar

2 tsp

Plain fat free yogurt

½ cup(s), Greek-style recommended

fat free mayonnaise

¼ cup(s)

sweet pickle relish

3 Tbsp

SPLENDA® Sweetener, no calorie, packets

1½ tsp

table salt

½ tsp

black pepper

½ tsp, freshly ground

uncooked celery

½ cup(s), diced

uncooked red onion(s)

cup(s), sliced, chopped


  1. Place 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 egg with vinegar until smooth. Add yogurt, mayonnaise, relish, Splenda, salt and pepper; stir until blended.
  3. Add potatoes, celery and onion to bowl; 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.

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