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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.15 Kcal (671 kJ) | ||
| Calories from fat | 39.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 7% | |
|---|---|---|---|
| Cholesterol | 74.62mg | 25% | |
| Sodium | 324.69mg | 14% | |
| Potassium | 533.73mg | 11% | |
| Total Carbs | 25.33g | 8% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 6.74g | 13% | |
| Vitamin C | 21.3mg | 35% | |
| Iron | 94.1mg | 523% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 87.08 Kcal (365 kJ) | ||
| Calories from fat | 21.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 7% | |
|---|---|---|---|
| Cholesterol | 40.57mg | 25% | |
| Sodium | 176.54mg | 14% | |
| Potassium | 290.2mg | 11% | |
| Total Carbs | 13.77g | 8% | |
| Sugars | 2.76g | 20% | |
| Dietary Fiber | 0.87g | 6% | |
| Protein | 3.66g | 13% | |
| Vitamin C | 11.6mg | 35% | |
| Iron | 51.2mg | 523% | |
| Calcium | 19.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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