Recipe & Photo Source: https://www.foodhero.org/recipes/potato-salad

Number of servings: 8 cups

Time for preparation (including preparation and cooking): 20 minutes

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

1. 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 pickle
• Try using sweet onions, which have a mild flavor even when raw