Low Fat American Potato Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 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 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.
• 3 add potatoes, celery and onion to bowl; toss to mix and coat. chop remaining egg and egg; gently fold into potato salad. cover and refrigerate until chilled. yields about 3/4 cup per serving.