Ingredients
- 3 large yukon potatoes cut into 1" chunks (26 ounces)
- 1 stalk celery finely chopped
- 1 stalk green onions sliced thinly
- 1/2 red bell pepper diced finely
- 1/4 cup light mayonnaise
- 1/4 cup fat free greek yogurt
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 tablespoon prepared yellow mustard
- 1 tablespoon apple cider vinegar
- 4 large eggs hard boiled
- 1/2 teaspoon paprika
Instructions
- Add the potato chunks to cold water in a large pot and bring to a boil.
- Cook for 10-15 minutes or until fork tender.
- Remove from the pan and let cool.
- In a large bowl add the celery, green onions, bell pepper, mayonnaise, yogurt, salt, black pepper, mustard and cider vinegar, mixing well.
- Chop the eggs into large chunks and add to the bowl along with the cooled potatoes.
- Stir together gently, place into serving bowl and garnish with paprika.
Nutrition
Serving: 1/6th recipe | Calories: 124kcal | Carbohydrates: 10.4g | Protein: 6.1g | Fat: 6.7g | Saturated Fat: 1.5g | Cholesterol: 127mg | Sodium: 346mg | Fiber: 1.5g | Sugar: 2.5g
