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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

Instructions

  1. In a large mixing bowl, stir together mayonnaise, yogurt, mustard, vinegar and sugar.
  2. Add cooked potatoes, celery, onion and olives and stir to coat evenly.
  3. Refrigerate until ready to serve.
  4. 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.

Photo of Potato Salad
Prep time: 20 minutes
Makes: 8 cups
Nutrition Facts: View Label

Comment

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