Low Fat American Potato Salad

Name: Low Fat American Potato Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 serving(s)
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

Submitted by Chef #786567

"Delicious, low fat, quick and easy potato salad."

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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.