I’ve been thinking about potato salad all day. I boiled potatoes yesterday to have on hand as ingredients for breakfast and lunch for the hubby and I had hard boiled eggs.  Every time I opened the refrigerator they just insisted on being made into something yummy.  We’re not huge mayo fans here so I had to scour the refrigerator and finally found a tiny bottle in the back and I was set.

Can you make this lighter? Sure, use light mayo instead of regular and non-fat yogurt instead of low fat.  You could also change the yogurt to mayo ratio from 1 to 1 to 1-1/2 to 1/2; but 1:1 was pretty darn perfect.  You could also split this into two servings, but I ate this for dinner and it was just the right size.

Did the yogurt change the taste? Nope, I really couldn’t taste it at all which was perfect. For a change, add herbs to add some new flavors. Sorry for the crummy photos. I decided to do this at 10pm with leftovers in the fridge and a camera with almost dead batteries.

Potato Salad for One Recipe - 14 Weight Watchers PointPlus

Potato Salad for One - Weight Watchers PointsPlus 14
Super easy and so delicious! I use vegetarian yogurt (uses pectin instead of gelatin), but Greek Yoghurt would work just as well. It makes an even creamier consistency.
Type: Side
Yield: 1
Prep Time: 
Cooking Time: 
Total Time: 
  • 8 oz boiled potatoes, chopped
  • 1 stalk celery, chopped
  • 1 hard boiled egg, reserve yolk and chop whites
  • 1 dill pickle, chopped
  • ⅛ cup red onion, chopped
  • ⅛ cup mayonnaise
  • ⅛ cup plain low fat yogurt
  • 1 tsp Grey Poupon or similar grainy mustard
  • salt & pepper to taste
  1. Combine potatoes, celery, egg whites, onion, and pickle in a bowl.
  2. In a separate bowl, smash egg yolk and add mayo, yogurt, and mustard. Mix well.
  3. Pour mayo mixture onto potato mixture and gently combine.
  4. Salt and pepper to taste.


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