Potato Salad

Name: Potato Salad
Prep time: 20 min
Yield: 8 cups
Ingredients: 1 1/2 cups chopped celery (about 3 stalks); 1/4 cup sliced black olives; 1/2 cup nonfat, plain yogurt; 1 Tablespoon vinegar

Tips Notes Video: How to Dice Onions

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 1⁄2 cups

chopped celery (about 3 stalks)

1⁄4 cup

chopped onion (1⁄4 medium onion)

1⁄4 cup

sliced black olives

1⁄2 cup

light mayonnaise

1⁄2 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.

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Potato Salad

Recipe Notes

Ingredients

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Notes

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Potato Salad

Recipe Notes

Ingredients

Directions

Notes

Recipes

More Information