 |
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; 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 7, 2008Copyright Reiman Media Group, Inc © 2008 |