Tangy Potato Salad

By ezunich

Ingredients

• 2 lbs. red potatoes, cubed
• 2 hard-cooked eggs, chopped
• 1 small onion, chopped
• 1 celery rib, chopped
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat plain yogurt
• 2 tbs cider vinegar
• 2 tbs olive oil
• 1 tsp reduced-sodium soy sauce
• 1/2 tsp salt
• 1/4 tsp celery seed
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• Dash garlic powder
• Dash ground mustard

Details

Servings 9

Preparation

Step 1

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool

2. Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.