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.
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
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.