Rave-Review Potato Salad

Martha Price

By
@Karenella

I can't resist trying just about every potato salad (and meatloaf) recipe I come across!
This one is GOOD, - I had never before tried a potato salad recipe that uses a marinade in addition to the traditional mayonnaise dressing.
This recipe comes from Taste Of Home magazine, and was submitted by Dorthy Bateman. Thanks, Dorthy!
I halved the recipe for just the two of us.


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Serves:

12

Prep:

35 Min

Method:

Refrigerate/Freeze

Ingredients

10 medium
red potatoes
1/3 c
chopped chives
1/4 c
vegetable oil
1/4 c
vinegar (i used white)
2 Tbsp
grated onion
1 and 1/2 tsp
salt (optional)
1/4 tsp
pepper
1/2 c
mayonnaise
1/2 c
plain yogurt
1/2 c
thinly sliced celery
1/2 c
chopped green pepper or cucumber (i used cucumber)
though not in the original recipe, i added 4 hard-cooked eggs

Directions Step-By-Step

1
Place potatoes in a dutch oven or large pot and cover with water. Bring to a boil; cook until tender 20 to 30 minutes. (I steamed my potatoes).
2
Meanwhile, in a large bowl combine chives, oil, vinegar, onion, salt and pepper. Mix well.
3
Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least two hours.
4
In a small bowl combine mayonnaise and yogurt; chill. Just before serving, fold the mayonnaise mixture, celery and green pepper or cucumber into the marinated potatoes. If using hard-cooked eggs, cut up or slice eggs and gently fold into salad.

If desired, sprinkle with parsley, green onions, or paprika.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Collection: Let's Have A Picnic
Hashtags: #sides, #TAILGATE