Low Fat American Potato Salad

• 2 lbs uncooked yukon gold potatoes, peeled, cut into 1-inch chunks (es)
• 3 large eggs, hard-boiled
• 2 teaspoons red wine vinegar
• 3 tablespoons jarred hot pepper juice (optional)
• 12 cup plain fat-free yogurt, Greek-style recommended
• 14 cup olive oil mayonnaise
• 3 tablespoons sweet pickle relish
• 2 tablespoons Dijon mustard
• 12 teaspoon table salt
• 12 teaspoon black pepper, freshly ground
• 12 cup uncooked celery, diced
• 13 cup onion

1. Place potatoes in a large saucepan and cover with 2 inches of water; bring to a boil.
2. Reduce heat and simmer, uncovered, until potatoes are fork-tender, about 7 to 9 minutes; drain and cool slightly.
3. Meanwhile, in a large bowl, using a fork, mash yolk from 1 egg with vinegar until smooth.
4. Add yogurt, mayonnaise, relish, Splenda, salt and pepper; stir until blended.
5. Add potatoes, celery and onion to bowl; toss to mix and coat.
6. Chop remaining egg white and egg; gently fold into potato salad.
7. Cover and refrigerate until chilled.
8. Yields about 3/4 cup per serving.

gold potatoes, eggs, red wine vinegar, pepper, yogurt, olive oil mayonnaise, sweet pickle, mustard, salt, black pepper, celery, onion

Taken from www.food.com/recipe/low-fat-american-potato-salad-502262 (may not work)