2poundssmall potatoes (combination of red skinned, Yukon and blue/purple)
2tablespoonswhite wine vinegar, divided
½cuplight mayonnaise
½cupnon-fat plain Greek yogurt
1tablespoonDijon mustard
1teaspoonsalt
¼teaspoonground black pepper
2stalks celery, chopped (about ½ cup)
1medium onion, chopped (about ½ cup)
2hardboiled eggs, chopped
Paprika, if desired
Instructions
In a large saucepan, place the potatoes and just enough water to cover them. Cover and bring to a boil, then reduce heat and simmer gently until tender when pierced with a small sharp knife, 20 to 30 minutes (depending on their size).
Drain and drizzle the hot potatoes with 1 tablespoon of the vinegar. Let stand until cool enough to handle and then cut them into bite-size cubes.
In a large bowl, mix together the mayonnaise, yogurt, remaining vinegar, mustard and salt and pepper until well blended.
Add the cubed potatoes, celery and onion and toss until everything is well coated. Stir in the chopped eggs.
Sprinkle with paprika, if desired.
Cover and refrigerate at least 4 hours to chill and allow the flavors to blend.
Recipe Notes
Serving size: ½ cupClick here to see your WW Points for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)3*SmartPoints (Blue plan)1*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Lightened Up Creamy Red, White & Blue Potato Salad Recipe
Amount Per Serving (1 /2 cup)
Calories 141Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 20.3g7%
Fiber 2.7g11%
Protein 4.3g9%
* Percent Daily Values are based on a 2000 calorie diet.