One of the best things about potato salad is its versatility. Here, you mix simple potatoes with yogurt, mayonnaise, mustard, celery and red onion to make a basic salad. Then, you stir in a few ingredients (see “Change of Pace” notes below) to add your signature to the salad. Everyone will want your recipe!

• 1 teaspoon salt
• 2 pounds red or white potatoes
• 1/2 cup plain fat-free Greek yogurt or plain low-fat yogurt
• 1/3 cup mayonnaise
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 2 tablespoons spicy brown mustard or yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Add cold water to large saucepan until 3/4 full. Stir in 1 teaspoon salt.

2. Bring water to boiling over high heat.

3. Use brush to thoroughly scrub outsides of potatoes. Cut out and throw away any dark spots or sprouts on potatoes. Cut potatoes into 2-inch cubed pieces.

4. When water is boiling, add potato pieces. Return to boiling. Reduce heat. Gently boil for 15 to 20 minutes or until the potatoes are tender (easily pierced with a fork).

5. Drain water off potatoes. Pat dry with paper towels.
6. Stir together yogurt, mayonnaise, celery, onion, mustard, ½ teaspoon salt and pepper.
7. When potatoes are cool, remove and throw away peel from potatoes (if desired). Cut into 1-inch pieces.
8. Add potatoes to yogurt mixture. Toss until combined.
9. Cover and refrigerate for 2 to 24 hours.