American Potato Salad
- Total Time
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
egg(s)2 large, hard-boiled
apple cider vinegar2 tsp
plain fat free yogurt½ cup(s), Greek-style recommended
fat free mayonnaise¼ cup(s)
sweet pickle relish3 Tbsp
SPLENDA® Sucralose sweetener (Splenda®)1 ½ tsp
table salt½ tsp
black pepper½ tsp, freshly ground
uncooked celery½ cup(s), diced
uncooked red onion(s)⅓ cup(s), sliced, chopped
- 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.
- 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.
- 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.