AMERICAN POTATO SALAD

By dpettengill

2 WW POINTS VALUE

Ingredients

• 2 POUNDS YUKON GOLD POTATOES PEELED AND CUT INTO ONE INCHCHUNKS
• 2 LARGE HARD BOILED EGGS
• 2 TSP APPLE CIDER VINEGAR
• 1/2 CUP PLAIN FAT FREE YOGURT
• 1/4 CUP FAT FREE MAYO
• 1 1/2 TSP SPLENDA
• 3 TBSP SWEET PICKLE RELISH
• 1/2 TSP TABLE SALTY
• 1/2 TSP BLACK PEPPER
• 1/2 CUP CELERY FRESHLEY DICED
• 1/3 CUP RED ONION DICED

Details

Servings 8

Preparation

Step 1

PLACE POTATOES IN LARGE SAUCEPAN AND COVER WITH 2 INCHES OF WATER; BRING TO BOIL. REDUCE HEAT AND SIMMER, UNCOVERED, UNTIL POTATOES ARE TENDER TO A FORK, ABOUT 7 TO 9 MINUTES ; DRAIN AND COOL SLIGHTLY.
MEANWHILE, IN A LARGE BOWL, USING A FORK, MASH YOLK FROM ONE EGG WITH VINEGAR UNTIL SMOOTH. ADD YOGURT, MAYO, RELISH, SPLENS, SALT AND PEPPER; STIR UNTIL WELL BLENDED.
ADD POTATOES, CELERY AND ONION TO BOWL; TOSS TO MIX AND COAT. CHOP REMAINING EGG WHITE AND EGG; GENTLY FOLD INTO POTTATOE SALAD. COVER AND REFRIDGERATE UNTIL CHILLED.