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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Yummy side dish for summer and quite tasty Ingredients:
2 pounds yukon gold potatoes, peeeled cut into 1 chunks |
2 large eggs, hard boiled |
2 tsp apple cider vinegar |
4 oz greek yogurt |
1/4 c light mayonnaise |
3 tbsp sweet relish |
1 1/2 tsp splenda |
1/2 tsp salt |
1/2 tsp pepper |
1/2 c chopped celery |
1/3 c chopped onion |
Directions:
1. Put potatoes in lg saucepan and cover with 2 of water, bring to boil. Reduce heat and simmer, uncovered, until potatoes are fork-tender, about 7-9 minuts, Drain and cool slightly. Meanwhile, in a large bowl, using a fork, mash yolk from 1 of the eggs with vinegar until smooth. Add yogurt ( I used 0% but could not make that come up in the recipe analysis), mayonnaise, relish, Splenda, salt and peppr; stir till blended. Add potatoes, cleery, onion; toss to mis and coat. Chop remaining egg and fold into potato salad. Cover and refirdgerate. Serving size = 3/4c
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