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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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White-fleshed potatoes and onions offer at least two types of antioxidants, which may enhance immune function. Cover this dish and refrigerate it for a minimum of four hours to allow the flavors to adequately meld. Ingredients:
4 1/2 cups (1/2-inch) cubed peeled baking potato (about 2 pounds) |
1/3 cup finely chopped onion |
1/2 cup light mayonnaise |
1/4 cup chopped fresh chives |
3 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup thinly sliced radishes |
Directions:
1. Place potato in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain. Cool; cover and chill. Stir in onion.
2. Combine mayonnaise, chopped fresh chives, fresh lemon juice, salt, and freshly ground black pepper in a small bowl, stirring with a whisk. Add mayonnaise mixture to potato mixture; toss gently to coat. Cover and refrigerate 4 hours or overnight. Sprinkle radishes over potato mixture just before serving.
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