WW American Potato Salad

I work in a building that houses a Commodity Foods program; at the end of the week they bag up the left-over produce and give it out to the families in the program I work in and if there are left-over bags beyond that the staff get to take some home.  Last week it was a bag of small yellow onions and this week was a bag of small yellow potatoes.  I was trying to figure out what to do with them all and decided potato salad would be the way to go! I searched for a WW friendly recipe and this is what I found on the WW website:

American Potato Salad
Course: side dishes
PointsPlus™ Value:    3
Servings:  8
Preparation Time:  12 min
Cooking Time:  9 min
Level of Difficulty:  Easy

Ingredients

	2 pound(s) uncooked Yukon Gold potato(es), peeled, cut into 1-inch chunks
	2 large egg(s), hard-boiled
	2 tsp apple cider vinegar
	1/2 cup(s) plain fat-free yogurt, Greek-style recommended
	1/4 cup(s) fat-free mayonnaise
	3 Tbsp sweet pickle relish
	1 1/2 tsp SPLENDA® SPLENDA No Calorie Sweetener
	1/2 tsp table salt
	1/2 tsp black pepper, freshly ground
	1/2 cup(s) celery, diced
	1/3 cup(s) red onion(s), chopped

Instructions

• 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, Splenda, 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.

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.

It was super easy to make and soooooooo GOOD! I added a 1/2 tsp of paprika to give it a kick.  I did not add the entire amount of egg required either; just the egg yolk. This is certainly a recipe I will hang on to and use often!