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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


  1. Wash hands with soap and water.
  2. In a large bowl, stir together mayonnaise, yogurt, mustard, vinegar and sugar.
  3. Add cooked potatoes, celery, onion and olives. Stir to mix evenly.
  4. Refrigerate until ready to serve.
  5. 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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8 cups
Prep time:
20 minutes
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