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Potato Salad

A creamy potato salad with tangy mustard and crunchy celery. Perfect potluck or summer BBQ dish.
Bowl of potatoes, celery and olives with a creamy dressing.
Prep time: 20 minutes
Makes: 8 cups
Nutrition Facts: View label

Ingredients

6 cups cooked potatoes, cubed into bite-sized pieces (about 6 small potatoes)
1 ½ cups chopped celery (about 3 stalks)
¼ cup chopped onion (1⁄4 medium onion)
¼ cup sliced black olives
½ cup mayonnaise
½ cup nonfat or low-fat plain yogurt
1 Tablespoon prepared mustard
1 Tablespoon vinegar
1 Tablespoon sugar

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a large bowl, stir together mayonnaise, yogurt, mustard, vinegar and sugar.
  4. Add cooked potatoes, celery, onion and olives. Stir to mix evenly.
  5. Refrigerate until ready to serve.
  6. 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.

Comments

Submitted by russeste on Wed, 04/02/2025 - 16:46

I wasn't sure I'd enjoy this potato salad without eggs, but it was delicious! I love the sweet and tangy dressing and it was an easy recipe to make.

Potato Salad

 

 

Submitted by doppenlander on Wed, 04/22/2020 - 08:36

I have made this recipe many times.  It is one of my favorites!  I actually get cravings for it.

 

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