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American Potato Salad

By

3 points per serving

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Ingredients

  • 2 pound(s) uncooked Yukon Gold potato(es), peeled, cut into 1-inch chunks
  • 2 large egg(s), hard-boiled
  • 2 tsp apple cider vinegar
  • 1/2 cup(s) plain fat-free yogurt, Greek-style recommended
  • 1/4 cup(s) fat-free mayonnaise
  • 3 Tbsp sweet pickle relish
  • 1 1/2 tsp SPLENDA® SPLENDA No Calorie Sweetener
  • 1/2 tsp table salt
  • 1/2 tsp black pepper, freshly ground
  • 1/2 cup(s) celery, diced
  • 1/3 cup(s) red onion(s), chopped

Details

Servings 8
Preparation time 12mins
Cooking time 21mins

Preparation

Step 1

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.

Notes
We replaced a large amount of regular mayonnaise with some fat-free mayonnaise and creamy non-fat Greek-style yogurt.

Garnish with chopped dill, red onion and/or chives. For a change of pace, substitute 1-inch red potato chunks for the Yukon Gold potatoes.


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