Potato Salad

Makes 8 servings, ¾ cup per serving

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  • 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)


  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.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.