Best Potato Salad Directions:
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Place the chopped potatoes in a large pot and cover with cold, salted water.
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Bring to a boil, then reduce heat and simmer for 10-12 minutes until fork-tender.
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Drain and spread the potatoes on a baking sheet to cool slightly.
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In a large bowl, whisk together light mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, sugar substitute, salt, and black pepper until smooth.
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Add cooled potatoes to the dressing.
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Gently fold in celery, dill pickles, red onion, and chopped eggs.
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Sprinkle with fresh dill or parsley and mix until everything is well combined.
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Chill in the refrigerator for at least one hour for flavors to meld.
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Before serving, stir gently and adjust seasoning if needed.
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Garnish with paprika and serve chilled.
WW Points Calculation
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Yukon Gold potatoes (3 lbs): 12.00
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Light mayonnaise (1/3 cup): 6.00
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Nonfat plain Greek yogurt (1/4 cup): 0.00
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Dijon mustard (1 tbsp): 0.00
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Apple cider vinegar (1 tbsp): 0.00
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Sugar substitute (1 tsp): 0.00
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Celery (1/2 cup): 0.00
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Dill pickles (1/2 cup): 0.00
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Red onion (1/4 cup): 0.00
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Eggs (3 large): 0.00
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Fresh dill/parsley (2 tbsp): 0.00
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Spices: 0.00
Total Points: 18.00
Servings: 10
Points per serving: 1.80
Nutrition Information
Calories: 125
Fat: 3g
Protein: 4g
Carbohydrates: 21g
Sugar: 2g
Sodium: 220mg
I'm waiting for your comments! Enjoy!
