Potato Salad
Notes
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 ½ cups chopped celery (about 3 stalks)
¼ cup chopped onion (1⁄4 medium onion)
¼ cup sliced black olives
½ cup light mayonnaise
½ cup nonfat, plain yogurt
1 Tablespoon prepared mustard
1 Tablespoon vinegar
1 Tablespoon sugar
Directions
- 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.
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.
Comment
I have made this recipe many times. It is one of my favorites! I actually get cravings for it.