Printable | Taste of Home

Rave-Review Potato Salad

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

Place potatoes in a Dutch oven and cover with water. Bring to a boil;

Printed from tasteofhome.com Sep 7, 2008

-----------------------Fold------------------------

Rave-Review Potato Salad cont.

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.