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Ingredients
| russet potatoes: 4 whole potatoes (about 1 lb each) |
| eggs: 4 (hard boiled) |
| onions (chopped): 1 cup |
| celery (chopped): 1 cup |
| sweet pickle relish: 1/4 cup |
| yellow mustard: 3 Tbl |
| lite mayonnaise: 1/2 cup |
| lowfat plain yogurt: 8 oz |
Potato Salad
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
Wash potatoes and cover with water in large pot. Bring water to boil. Cook potatoes until tender. Drain and run under cold water until cool enough to handle. Peel the skins off. Dice potatoes.
Add chopped eggs, onions, celery, and relish.
Make a dressing of mustard, mayonnaise, and yogurt. Stir into the salad mixture.
Refrigerate overnight.
Sprinkle with paprika if desired.
Add chopped eggs, onions, celery, and relish.
Make a dressing of mustard, mayonnaise, and yogurt. Stir into the salad mixture.
Refrigerate overnight.
Sprinkle with paprika if desired.