• 6 cups cooked potatoes, cubed into bite-sized pieces (about 6 small potatoes)
• 1 1/2 cups chopped celery (about 3 stalks)
• 1/4 cup chopped onion (1/4 medium onion)
• 1/4 cup sliced black olives
• 1/2 cup light mayonnaise
• 1/2 cup nonfat, plain yogurt
• 1 tablespoon prepared mustard
• 1 tablespoon vinegar
• 1 tablespoon sugar

1. In a large mixing bowl, stir together mayonnaise, yogurt, mustard, vinegar and sugar.

2. Add cooked potatoes, celery, onion and olives and stir to coat evenly. Refrigerate until ready to serve.

Refrigerate leftovers again within 2 hours.