 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
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. Yield: 12 servings.
|
|