Oregon State University OREGON STATE UNIVERSITY

Potato Salad

Photo of Potato Salad
Prep time: 20 minutes
Makes: 8 cups
Nutrition Facts: View Label(s)

Recipe Notes

  • For extra flavor and crunch, add ¼ cup chopped dill or sweet pickles.

  • Try using sweet onions, which have a mild flavor even when raw.

Ingredients

6 cups
cooked potatoes, cubed into bite-sized pieces (about 6 small potatoes)
1 1⁄2 cups
chopped celery (about 3 stalks)
1⁄4 cup
chopped onion (1⁄4 medium onion)
1⁄4 cup
sliced black olives
1⁄2 cup
light mayonnaise
1⁄2 cup
nonfat, plain yogurt
1 Tablespoon
prepared mustard
1 Tablespoon
vinegar
1 Tablespoon
sugar

Directions

  1. In a large mixing bowl, stir together mayonnaise, yogurt, mustard, vinegar and sugar.
  2. Add cooked potatoes, celery, onion and olives and stir to coat evenly.
  3. Refrigerate until ready to serve.
  4. Refrigerate leftovers within 2 hours.

Notes

  • For extra flavor and crunch, add ¼ cup chopped dill or sweet pickles.

  • Try using sweet onions, which have a mild flavor even when raw.

Last updated: 08/29/17

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