Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.67 Kcal (761 kJ) | ||
| Calories from fat | 43.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 8% | |
|---|---|---|---|
| Cholesterol | 1.16mg | 0% | |
| Sodium | 127.76mg | 5% | |
| Potassium | 841.73mg | 18% | |
| Total Carbs | 31.57g | 11% | |
| Sugars | 3.93g | 16% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 4.21g | 8% | |
| Vitamin C | 21.9mg | 37% | |
| Iron | 1.8mg | 10% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 82.21 Kcal (344 kJ) | ||
| Calories from fat | 19.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 8% | |
|---|---|---|---|
| Cholesterol | 0.52mg | 0% | |
| Sodium | 57.81mg | 5% | |
| Potassium | 380.92mg | 18% | |
| Total Carbs | 14.28g | 11% | |
| Sugars | 1.78g | 16% | |
| Dietary Fiber | 1.84g | 16% | |
| Protein | 1.9g | 8% | |
| Vitamin C | 9.9mg | 37% | |
| Iron | 0.8mg | 10% | |
| Calcium | 11.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
