2 pounds Yukon gold potatoes, peeled, cut into 1 inch chunks

2 eggs, hard boiled

2 tsp apple cider vinegar

1/2 cup plain fat free yogurt, greek style preferred

1/4 cup fat free mayo

3 Tbsp sweet relish

1 1/2 tsp splenda

1/2 tsp salt

1/2 tsp pepper

1/2 cup celery, diced

1/3 cup red onion, chopped

Boil potatoes until fork tender, about 7 to 9 minutes; drain and cool slightly.

In a large bowl, using a fork, mash yolk from 1 of the eggs with vinegar until smooth.  Add yogurt, mayo, relish, splenda, salt and pepper; stir until blended.

Add potatoes, celery and onion; toss to mix and coat.  Chop remaining egg white and egg; gently fold into potato salad.  Cover and refrigerate until chilled. 

Yields 3/4 cup per serving for 2 points each serving.

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