Ingredients

The following ingredients have 3 Servings
  • 2 pound(s) Uncooked Yukon gold potato(es) peeled, cut into 1-inch chunks
  • 2 large egg(s) Egg(s) hard-boiled
  • 2 tsp Apple cider vinegar
  • 0.5 cup(s) Plain fat free yogurt Greek-style recommended
  • 0.25 cup(s) Fat free mayonnaise
  • 3 Tbsp Sweet pickle relish
  • 1.5 tsp Splenda No Calorie sweetener packets
  • 0.5 tsp Table salt
  • 0.5 tsp Black pepper freshly ground
  • 0.5 cup(s) Uncooked celery diced
  • 0.333 cup(s), sliced Uncooked red onion(s) chopped

Instruction

  • 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.