This Deviled Egg Potato Salad is to die for! 3 SP for 1 whole cup. I cannot tell you how excited I am for the summer, mainly because I need more BBQ in my life. I served this with some grilled chicken, basted in my 0 Freestyle SmartPoints BBQ Sauce,
Deviled Egg Potato Salad
Servings: 6
Ingredients
- 1 1/2 lbs baby gold potatoes, cut in half or quarters depending on the size
- 6 hardboiled eggs, chopped
- 1/4 cup Best Foods/Hellman's Light Mayo
- 3/4 cup non fat plain greek yogurt
- 1 tbsp dijon mustard
- 1/4 cup chopped pickles
- 2 tbsp pickle juice
- 2 large green onions, chopped
- 1 1/2 tsp kosher salt
- 1 tsp each paprika, onion powder, and garlic powder
- ground pepper to taste
Instructions
- Boil potatoes until fork tender, about 15 minutes.
- Mix all remaining ingredients in a large bowl, then fold in cooked potatoes.
- Refrigerate for at least an hour, but a few hours will let the flavors come together better.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 1 cup.
WW Freestyle SmartPoints: 3 for 1 cup
Cals: 209 | Fat: 7g | Sat Fat: 2g | Carbs: 24g | Fiber: 2g | Sugar: 3g | Protein: 11g | Sodium: 461mg | Cholesterol: 188mg
then grilled some asparagus. 3 SP for the whole plate!
Have you tried this in the Instant Pot? If so, how much water did you use and how long did you cook it? Thanks!
I haven’t, but this is on my menu for the week, so maybe I’ll give it a shot! If I do, I’ll let you know.
Sweet pickles or dill pickles?
Either will work! I’ve used sweet, dill, hamburger chips. Whatever I already have on hand.