RAVE-REVIEW RED POTATO SALAD

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Rave-Review Red Potato Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts :

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