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Rave-Review Red Potato Salad

 Rave-Review Red 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
12 ServingsPrep: 25 min. Cook: 20 min. + marinating


  • 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


  • 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.
Nutritional Facts: One 2/3-cup serving equals 152 calories, 5 g fat (0 saturated fat), trace cholesterol, 88 mg sodium, 25 g carbohydrate, 0 fiber,

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Rave-Review Red Potato Salad (continued)

Nutritional Facts: 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.