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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. 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.

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.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
8 cups
Prep time:
20 minutes
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