Old-fashioned potato salad is notorious for being unhealthy because it's loaded with calories and mayonnaise, which can be high in omega 6 fat. While some omega 6 fat is fine, too much can be associated with creating disease-causing inflammation in the body. Also, while potatoes are high in immune-boosting vitamin C and figure-friendly fiber, they often get a bad rap since spuds tend to have a high Glycemic Index (GI) -- meaning they can cause a steep rise in blood sugar, which is linked with diabetes. But, when the tuber is cooked and cooled, its starch becomes “resistant starch” and that actually has a more healthful GI. More good news: The mayo in this dish helps reduce your GI further since it slows the absorption of starch into the blood stream. Plus, by switching to canola mayo instead of the traditional type you get more anti-inflammatory omega 3s and heart-healthy monounsaturated fats. By cutting the usual amount in half with yogurt, you reduce calories and add a boost of bone-building calcium while retaining that creamy texture you crave. For a tasty treat this summer, try this recipe: For each 1 and a half pounds of potatoes use 2 tablespoons of healthier canola mayo mixed with 1/3 cup low-fat plain yogurt and 1 tablespoon of yellow mustard.