Traditional American Potato Salad

Total time: 30 minutes
    I know one is not supposed to mess with a classic, but I lightened it up a bit substituting yogurt for some of the mayonnaise.  I use Dijon mustard because regular yellow salad or ballpark mustard is not available here. If you use salad mustard, I would use 4 tbs, rather than 3. This is enough for 2 meals.

 Ingredients:

• 4 medium potatoes, 16oz (480gr) total
• 2 hard boiled eggs
• 2 - 3 ribs celery
• 2 tbs snipped chives
• 1 tbs good olive oil
• 1/3 cup (3oz, 90gr) mayonnaise
• 1/3 cup (3oz, 90gr) Greek or plain yogurt
• 3 tbs Dijon-style mustard or 4 tbs yellow salad mustard

 Instructions:

• Hard boil eggs.
• Slice the potatoes for salad and put in a steamer basket over an inch of water and steam over medium heat for 15 minutes or until done. 
• When done, put the potatoes into a bowl and immediately drizzle with 1 tbs olive oil, stir to coat and allow to cool for 5 minutes. 
• Chop celery. 
• Snip chives. 
• Peel and chop eggs.
• To make dressing: Put mayonnaise, yogurt and mustard in small bowl and mix.  Taste - add more mustard if you like (I like a lot) or mayo or yogurt to get the flavor you prefer. 
• Add most of the dressing to the potatoes and mix lightly. 
• Add celery, eggs and chives, stir to combine.
• Add the rest of the dressing if needed - to your taste.  Serve.

Note: The yogurt adds a nice, tangy flavor and keeps the calories down a bit.  If too thick you can thin with a bit of milk or cream or olive oil.