- 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.
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.