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Rave-Review Potato Salad

Total Time

Prep: 25 min. Cook: 20 min. + marinating

Makes

12 servings

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

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

  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, 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.
  2. In a small bowl, combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper into potato salad.

Nutrition Facts

2/3 cup: 152 calories, 5g fat (0 saturated fat), 0 cholesterol, 88mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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