Skinny Potato Salad
2 lb yukon gold potato peeled and cut into 1 inch pieces
2 egg large, hard boiled, peeled
2 tsp apple cider vinegar
1/2 cup fat free plain greek yogurt
1/4 cup fat free mayonnaise
3 tbsp sweet pickle relish
1 1/2 tsp sweetener (your choice)
1/2 tsp salt
1/2 tsp black pepper ground
1/2 cup celery chopped
1/3 cup red onion chopped
1. Place potatoes in a large saucepan, add enough water to cover by about 2 inches, and bring to a boil. Reduce heat and simmer for 7 to 9 minutes or until the potatoes are tender. Drain and cool slightly.
2. Meanwhile, mash 1 egg yolk with vinegar in a large bowl. Stir in greek yogurt, mayonnaise, pickle relish, sweetener, salt, and black pepper until well blended.
3. Add potatoes, celery, and onion and gently mix to evenly coat. Chop remaining egg white and whole egg, then fold into the potato salad. Cover and refrigerate until chilled.
Per Serving: Calories: N/A, Total Fat: g, Sat Fat: g, Sodium: mg, Carbs: g, Fiber: g, Sugar: g, Protein: g, Weight Watchers SmartPoints: 4
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