Rave-Review Red Potato Salad Recipe

Rave-Review Red Potato Salad Recipe
Rave-Review Red Potato Salad Recipe photo by Taste of Home
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Rave-Review Red Potato Salad Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min. + marinating
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min. + marinating

Ingredients

  • 10 medium red potatoes, peeled
  • 1/3 cup chopped chives
  • 1/4 cup vegetable oil
  • 1/4 cup vinegar
  • 2 tablespoons grated onion
  • 1/4 teaspoon pepper
  • 1/2 cup fat-free mayonnaise
  • 1/2 cup fat-free 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 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.
Originally published as Rave-Review Potato Salad in Easy Cooking for Diabetics 2007, p49

  • 10 medium red potatoes, peeled
  • 1/3 cup chopped chives
  • 1/4 cup vegetable oil
  • 1/4 cup vinegar
  • 2 tablespoons grated onion
  • 1/4 teaspoon pepper
  • 1/2 cup fat-free mayonnaise
  • 1/2 cup fat-free plain yogurt
  • 1/2 cup thinly sliced celery
  • 1/2 cup chopped green pepper or cucumber
  1. 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 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.
  2. 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.
Originally published as Rave-Review Potato Salad in Easy Cooking for Diabetics 2007, p49

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