Potato Salad

Ingredients

• 6 cups red potatoes (about 6 medium potatoes)

• 1½ cups celery (about 2 stalks)

• ½ cup light mayonnaise

• ½ cup low-fat, plain yogurt

• 1 tablespoon mustard

• 1 tablespoon vinegar

• 1 tablespoon pickle relish

• ½ teaspoon black pepper

• ½ teaspoon cayenne pepper (optional)

• 1 hard-boiled egg, chopped (optional)

Directions

1. Wash your hands well with soap and hot water.

2. Wash celery stalks and lay on a cutting board. Cut off both ends and cut into 4-6 strips lengthwise, depending on width. Cut across ends until all pieces are chopped. Add to bowl.

3. Wash and cube potatoes and place in a sauce pan. Cover potatoes with water and boil on medium high for 10-15 minutes. Drain.

4. In a large mixing bowl, stir together mayonnaise, yogurt, mustard, vinegar, pickle relish, black pepper, and cayenne pepper. Add cooked potatoes, celery, and hard-boiled egg. Stir to coat evenly.

5. Refrigerate until ready to serve.

6. Refrigerate leftovers within 2 hours.