American Potato Salad

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



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.

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.

   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.

½ cup(s) plain fat free yogurt, Greek-style recommended

¼ cup(s) fat free mayonnaise

3 Tbsp sweet pickle relish

1½ tsp SPLENDA® SPLENDA No Calorie Sweetener

½ tsp table salt

½ tsp black pepper, freshly ground


  • 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