Skip to main content

Potato Salad

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

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

  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.

Comment

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

 

You might also like...

Recipes A-Z

Image of Pickled Cabbage Slaw

Pickled Cabbage Slaw

Enjoy with pupusas, tacos, quesadillas or grilled fish.
Prepare:
30 minutes
Makes:
6 cups
Recipe Image

Corn and Tomato Salad

Prepare:
5 minutes
Makes:
3 cups
Photo of Beef Barley Soup

Beef Barley Soup

Prepare:
15 minutes
Cook:
45 minutes
Makes:
14 Cups
Photo of Polenta

Stovetop Creamy Polenta

Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings