Place potatoes in saucepan and enough water to cover
by 1 inch. Bring to boil. Reduce heat to medium and
cook until potatoes are tender, about 15 minutes.
Drain and let cool completely. Peel potatoes and cut
into 1/2 inch pieces.
In large bowl, whisk yogurt, mustard, mayo, vinegar,
syrup, and seasonings. Add 1/2 cup potatoes and 1
egg to bowl and mash with fork until chunky paste
forms. Fold in remaining potatoes.
Coarsely chop remaining 5 eggs. Add eggs to bowl and
fold in potatoes. Mix in scallions, celery, pickles
with pickle juice. Season to taste with salt and
pepper. Cover and chill.
Serving
Suggestions
1/2 cup is 1 point
Originally Submitted
8/26/2022
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