Crab Potato Salad

Cover the potatoes with cold water. Add 2 teaspoons salt and bring to a boil. Reduce heat and simmer until the potatoes are tender, but not overdone. Drain the water off the potatoes and allow them to cool until cool enough to handle.

Peel the potatoes and dice into 1/2-inch dice and place in a mixing bowl. Add the celery, onions, dill, olives and sweet pickle.

In a separate bowl, mix the mayo, lemon juice, yogurt, sugar, salt and pepper together and toss lightly with the potato mixture. Add the crab meat and toss lightly. Correct the seasonings (may taste salty, but potatoes will absorb it.) Cover and refrigerate for at least 2 to 3 hours.

Serve garnished with fresh dill sprigs and hard-boiled egg slices, if desired.

This recipe yields ?? servings.