Photo of American potato salad by WW

American potato salad

Total Time
21 min
12 min
9 min
Summer’s definitely not complete without making and enjoying this classic potato salad side dish. Our version features buttery Yukon Gold potatoes, hard-boiled eggs, and a splash of vinegar for extra flavor and brightness. We replaced a large amount of regular mayonnaise with some fat-free mayonnaise as well as creamy non-fat Greek-style yogurt. After you've made it, feel free to garnish with some chopped dill, red onion, and/or chives for a touch of color and extra texture. Also, for a change of pace, you can substitute 1-inch red potato chunks for the Yukon Gold potatoes. The possibilities are truly endless with this versatile recipe.


Uncooked Yukon gold potato

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


2 large egg(s), hard-boiled

Apple cider vinegar

2 tsp

Plain fat free yogurt

½ cup(s), Greek-style recommended

Light mayonnaise

¼ cup(s)

Sweet pickle relish

3 Tbsp

Zero Calorie Sweetener

1½ tsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground


½ cup(s), chopped, diced

Red onion

cup(s), sliced, chopped


  1. Place potatoes in a large saucepan and cover with 2 inches of water; bring to a boil and stir in 1 tbsp salt. 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, sweetener, 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.