- 12 mins
- 21 mins
0/5
(0 Votes)
Ingredients
- 2 lb Yukon gold potates peeled cut into 1 inch chunks
- 2 large eggs hard boiled
- 2 Tsp apple cider vinegar
- 1/2 C plan fat free yogurt - greek style recommended
- 1/4 C fat free mayonnaise
- 3 Tbls sweet pickle relish
- 1 1/2 Tsp Splenda
- 1/2 Tsp salt
- 1/2 Tsp pepper
- 1/2 c celery diced
- 1/3 C red onion chopped
Preparation
Step 1
Place potatoes in a large saucepan and coer 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
In large bowl using a fork mash yok from 1 egg with vinegar until smooth. Add yogure, mayonnaise, relish, splenda, salt and pepper, stirl until blended.
Add potatoes, celery and onion to bowl; toss to mix and coat. Chope remaining egg white and egg; gently fold into potato salad. Cover and refigerate until chilled
Substitute red potato chunks for yukon gold
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