Low Fat American Potato Salad
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 lbs uncooked yukon gold potatoes, peeled, cut into 1-inch chunks (es)
- 3 large eggs, hard-boiled
- 2 teaspoons red wine vinegar
- 3 tablespoons jarred hot pepper juice (optional)
- 1⁄2 cup plain fat-free yogurt, Greek-style recommended
- 1⁄4 cup olive oil mayonnaise
- 3 tablespoons sweet pickle relish
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon table salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄2 cup uncooked celery, diced
- 1⁄3 cup onion
directions
- 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.
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