Light American Potato Salad Recipe is a favorite side dish that goes with many different meals.
To make this recipe you will need: red potatoes, hard boiled eggs, apple cider vinegar, fat-free Greek yogurt, fat-free mayo, sweet pickle relish, Splenda, celery and red onion.
It’s a WW Friendly recipe, which means it’s a good choice for anyone looking for a healthier option but still wanting something tasty on their plate.
Whether you’re throwing a barbecue, sitting down for a family dinner, or just need something to bring to a potluck, this potato salad is going to be a hit.
We have tips and tricks below the recipe.
Weight Watchers Points
3 Points (2022/2024 Plan)
MyWW Points: 3 Blue Plan and 4 Green Plan
3 WW Freestyle Points and 4 Smart Points
Related Recipes
Weight Watchers Marinated New Potato Salad
Weight Watchers Potato Salad With Bacon
BLT Pasta Salad
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Double check points on the official calculator.
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Light American Potato Salad
Ingredients
- 2 pound red potatoes peeled, cut into 1-inch chunks
- 2 large hard boiled eggs
- 2 teaspoon apple cider vinegar
- ½ cup fat-free plain Greek yogurt
- ¼ cup fat-free mayonnaise
- 3 tablespoon sweet pickle relish
- 1½ teaspoon Splenda granular
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ cup celery chopped, diced
- ⅓ cup red onion sliced, chopped
Instructions
- Place the potatoes in a large saucepan.
- Cover the potatoes with water, making sure the water is about 2 inches above the potatoes.
- Turn the heat up to bring the water to a boil.
- Once boiling, turn the heat down and let the potatoes simmer without a cover until they can be easily pierced with a fork, which should take about 7 to 9 minutes.
- Drain the water from the potatoes and let them cool down a bit.
- While the potatoes are cooling, grab a large bowl.
- In the bowl, use a fork to mash up the yolk of one egg with some vinegar until it's smooth.
- To the same bowl, add yogurt, mayonnaise, relish, Splenda, salt, and pepper.
- Stir everything in the bowl until it's well mixed.
- Now, add the slightly cooled potatoes, chopped celery, and onion into the bowl.
- Toss everything together so the potatoes, celery, and onion are evenly coated with the mixture.
- Take the white part of the egg you used earlier and the whole other egg, chop them up, and gently fold them into the potato salad.
- Cover the bowl and place it in the refrigerator.
- Keep the potato salad in the fridge until it's cold and ready to serve.
Notes
Nutrition
Tips and Tricks
Ingredients
Potato Selection: Opt for waxy potatoes like Yukon gold or red potatoes which hold their shape better after boiling and provide a firmer texture in the salad.
Egg Boiling: Boil the eggs in advance and let them cool in the fridge. This makes them easier to peel and chop for the salad.
Herbs for Freshness: Fresh herbs like dill, chives, or parsley can be stirred in just before serving to add a fresh layer of flavor.
Process
Flavor Development: Make the salad a day ahead. The flavors meld together and intensify when given time to sit, making the salad even more flavorful the next day.
Storage
Storage: Store the potato salad in an airtight container in the fridge. It typically stays fresh for up to 3-4 days.
Serving: Serve the salad chilled, but letting it sit at room temperature for about 10 minutes before serving can enhance the taste and texture.
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