American Potato Salad

By tamalone

WW = 3 Points Plus Points
Tastes best when made a day in advance.

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
• 1/4 cup(s) fat-free mayonnaise
• 3 Tbsp sweet pickle relish
• 1 1/2 tsp turbinado sugar
• 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

Step 1

1. Place potatoes in a large saucepan and cover with 2 inches of water and add salt; bring to a boil. Reduce heat and simmer, uncovered, until potatoes are fork-tender, about 7 to 9 minutes; drain and cool slightly.

2. Meanwhile, in a large bowl, using a fork, mash yolk from 1 egg with vinegar until smooth. Add yogurt, mayonnaise, relish, sugar, salt and pepper; stir until blended.

3. Add potatoes, celery and onion to bowl; toss to mix and coat. Chop remaining egg white and egg; gently fold into potato salad. Season with salt and pepper to taste. Cover and refrigerate until chilled. Yields about 3/4 cup per serving.