Potato salad

5 potatoes
3 eggs
1 cup chopped celery
1/2 cup chopped red onion
1/2 teaspoon garlic salt
1 tablespoon Dijon mustard
ground black pepper to taste
1/2 cup mayonnaise
1/2 cup Greek yoghurt


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; boil eggs fro 10 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, garlic salt, mustard, pepper, yoghurt and mayonnaise. Mix together well and refrigerate at least 2 hours.