Nutrition Facts

  • One serving:
  • One 2/3-cup serving (prepared with fat-free mayonnaise and fat-free yogurt and without salt)
  • Calories:
  • 152
  • Fat:
  • 5 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 88 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 0 g
  • Protein:
  • 3 g
  • Diabetic Exch:
  • 1-1/2 starch, 1 fat.

Rave-Review Potato Salad

My husband really flipped over this deliciously different potato salad the first time he tasted it. An oil and vinegar marinade gives the potatoes a wonderful flavor boost. This recipe is one of my most-requested. -Dorothy Bateman, Carver, Massachusetts

SERVINGS

12

CATEGORY

Lower Fat

METHOD

Marinate

PREP

25 min.

COOK

20 min.

TOTAL

45 min.

INGREDIENTS

  • 10 medium red potatoes, peeled
  • 1/3 cup chopped chives
  • 1/4 cup vegetable oil
  • 1/4 cup vinegar
  • 2 tablespoons grated onion
  • 1-1/2 teaspoons salt, optional
  • 1/4 teaspoon pepper
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/2 cup thinly sliced celery
  • 1/2 cup chopped green pepper or cucumber

DIRECTIONS

Place potatoes in a Dutch oven and cover with water. Bring to a boil; cook until tender, 20-30 minutes. Meanwhile, in a large bowl, combine chives, oil, vinegar, onion, salt if desired and pepper; mix well. Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least 2 hours.
    In a small bowl, combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper into potato salad. Yield: 12 servings.

Printed from tasteofhome.com Sep 8, 2008

Copyright Reiman Media Group, Inc © 2008