A quintessential American summer side dish is potato salad. It goes with everything on our summer menus, from grilled burgers and brats to BBQ chicken and ribs. However, classic, mayonnaise-laden potato salad hasn't been exactly diet friendly, that is, until now.
The secret to this recipe, from Weight Watchers, is in the dressing, which replaces a large amount of regular high-calorie mayonnaise with a small amount of light mayonnaise added to non-fat Greek-style yogurt. Sweet pickle relish and a splash of apple cider vinegar add tanginess. All in all, you won't be able to tell the difference between this salad and the ones your mom made every summer.
Because I cook for just the two of us, I used 1 lb. of Yukon Gold potatoes and I halved the dressing amounts. The other ingredients I kept in their original amounts because you just can't have too much celery or red onion. I also added some chopped dill pickle and sprinkled the finished salad with fresh dill, both of which are optional but add color and flavor.
Note: the original WW recipe calls for a small amount of sugar substitute added to the dressing. I left it out altogether, thinking that the sweet relish added sufficient sweetness.
2 lbs. Yukon Gold potatoes, cut into 1-inch chunks
2 eggs, hard-boiled
2 tsp. apple cider vinegar
1/2 cup plain fat-free Greek yogurt
1/4 cup light mayonnaise
3 Tbsp. sweet pickle relish
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup celery, finely chopped
1/3 cup red onion, finely chopped
Fresh chopped dill, for garnish (optional)
Place potatoes in a large saucepan and cover with 2 inches of water; bring to a boil and stir in 1 tbsp salt. 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, 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. Sprinkle with optional dill. Cover and refrigerate until chilled.
Serves 8
Serving size: approx. 3/4 cup
WW Points per serving: 3