American potato salad
1
Points®
Total time: 21 min • Prep: 12 min • Cook: 9 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Uncooked Yukon gold potato
2 pound(s)
Egg
2 large egg(s)
Apple cider vinegar
2 tsp
Plain fat free yogurt
½ cup(s)
Light mayonnaise
¼ cup(s)
Sweet pickle relish
3 Tbsp
Zero Calorie Sweetener
1½ tsp
Table salt
½ tsp
Black pepper
½ tsp
Celery
½ cup(s), chopped
Red onion
⅓ cup(s), minced
Instructions
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.
4
Serving size: about 3/4 cup
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