Potato Salad 3WW

Ingredients

uncooked Yukon gold potato(es)

2 pound(s), peeled, cut into 1-inch chunks

whole hard boiled egg(s)

2 egg(s)

apple cider vinegar

2 tsp(s)

plain fat free Greek yogurt

½ cup(s)

fat free mayonnaise

¼ cup(s)

sweet pickle relish

3 tbsp(s)

table salt

½ tsp(s)

black pepper

½ tsp(s)

uncooked celery

½ cup(s), diced

uncooked red onion(s)

⅓ cup(s), chopped, chopped

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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, 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.