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Deviled Egg Potato Salad

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
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