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.