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AMERICAN POTATO SALAD

By

2 WW POINTS VALUE

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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.

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