Potato Salad
Leer en Español
Prep time:
20 minutes
Cook time:
none
Servings:
8 cups
Quick Tips
For extra flavor and crunch, add 1/4 cup chopped dill or sweet pickles.
Try using sweet onions, which have a mild flavor even when raw.
Potato Salad
Leer en Español
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.
2. Add cooked potatoes, celery, onion and olives and stir to coat evenly. Refrigerate until ready to serve.
Refrigerate leftovers again within 2 hours.
Quick Tips
For extra flavor and crunch, add 1/4 cup chopped dill or sweet pickles.
Try using sweet onions, which have a mild flavor even when raw.
Prep time:
20 minutes
Cook time:
none
Servings:
8 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
