American Potato Salad
Say “potato salad,” and this classic recipe comes to mind: chunks of tender potato and plenty of chopped hard-cooked eggs, lightly coated with a tangy mayonnaise dressing full of crunchy red onion, celery, and pickles. Serve it alongside grilled meat for a warm-weather meal.
Total time: 1 Hrs Servings: 8
American Potato Salad
Total time: 1 Hrs Servings: 8
Ingredients |
Directions |
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2 pound(s) uncooked Yukon gold potato(es), peeled, cut into 1-inch chunks |
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. |
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2 large egg(s), hard-boiled |
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. |
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2 tsp apple cider vinegar |
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. |
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½ cup(s) plain fat free yogurt, Greek-style recommended |
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¼ cup(s) fat free mayonnaise |
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3 Tbsp sweet pickle relish |
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1½ tsp SPLENDA® SPLENDA No Calorie Sweetener |
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½ tsp table salt |
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½ tsp black pepper, freshly ground |
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.
- WW PointsPlus:3