American Reduced Fat Potato Salad (high protein)

1/2 cup plain Greek yogurt

1 Tbsp. yellow mustard ( more if preference is a stronger mustard taste, or until you get used to replacing mayo with yogurt)

1/2 tsp. celery seed

1/8 tsp. pepper

1-1/2 lb. white potatoes (about 5), cooked until soft but not mushy, cooled and cubed

2 hard-cooked eggs, chopped

1 onion, chopped

2 stalks celery, sliced

1/3 cup dill pickle relish

 

Mix first 4 ingredients in a large bowl, lightly mix remaining ingredients and refrigerate at least 1 hour or overnight.  Stir again before serving.