American Potato Salad

1/2  lb.		Red Potato, Whole, peeled, cut into 1-inch chunks
1/2		Large Eggs, hard-boiled
1/2  teaspoon		Apple Cider Vinegar
1/8  cup		Plain Yogurt
1/10  cup		Nonfat Mayonnaise
3/4  tablespoon		Sweet Pickle Relish, or similar product
3/8  teaspoon		Splenda
1/8  teaspoon		Table Salt
1/8  teaspoon		Black Pepper, freshly ground
1/8  cup		Celery, diced
1/10  cup		Red Onion, chopped

Tip: For nutritional information on all the ingredients in American Potato Salad just click on each ingredient name. Then adjust the serving size for any American Potato Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Put 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 of the eggs with vinegar until smooth. Add yogurt, mayonnaise, 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 about 3/4 cup per serving.
Notes
We replaced a large amount of regular mayonnaise with some fat-free mayonnaise and creamy non-fat Greek-style yogurt.

Garnish with chopped dill, red onion and/or chives. For a change of pace, substitute 1-inch red potato chunks for the Yukon Gold potatoes.