WW American Potato Salad
Nb persons: 0
Yield: about 3/4 cup per serving
Preparation time:
Total time:
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| Serves 8 3 points plus DESCRIPTION Summer’s not complete without this classic side dish. Ours has buttery Yukon Gold potatoes, hard-boiled eggs and a splash of vinegar for extra flavor. 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 |
| ½ cup(s) | plain fat free yogurt, Greek-style recommended |
| ¼ cup(s) | fat free mayonnaise |
| 3 Tbsp | sweet pickle relish |
| 1½ tsp | SPLENDA No Calorie Sweetener |
| ½ tsp | table salt |
| ½ tsp | black pepper, freshly ground |
| ½ cup(s) | uncooked celery, diced |
| ⅓ cup(s) | uncooked red onion, (s), chopped |
INSTRUCTIONS
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.
Recipe uploaded with Shop'NCook for iPhone.
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