2 (14.5-ounce) cans whole potatoes, drained and cubed
1/2 cup celery, chopped
1/4 cup onion, chopped
3 hard boiled eggs, chopped
1/4 cup light mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons mustard
Salt and pepper, to taste
- In a large bowl, mix all ingredients.
- Cover with plastic wrap and refrigerate for at least one hour before serving.
- Keep refrigerated in an air-tight container for up to 5 days.