cooked potatoes, cubed into bite-sized pieces (about 6 small potatoes)
1 1⁄2 cups
chopped celery (about 3 stalks)
chopped onion (1⁄4 medium onion)
sliced black olives
nonfat, plain yogurt
In a large mixing bowl, stir together mayonnaise, yogurt, mustard, vinegar and sugar.
Add cooked potatoes, celery, onion and olives and stir to coat evenly.
Refrigerate until ready to serve.
Refrigerate leftovers within 2 hours.
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.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.