Potato Salad

Serves 4


… 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


  1. In a large bowl, mix all ingredients.
  2. Cover with plastic wrap and refrigerate for at least one hour before serving.
  3. Keep refrigerated in an air-tight container for up to 5 days.

Watch Recipe Video Here!

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