Potato Salad - Purdue Extension Nutrition Education Program

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