rave-review potato salad

Name: Rave-Review Potato Salad
Prep time: 35 min
Yield: 12
Cuisine: American
Ingredients: 10 medium red potatoes; 1/3 cup(s) chopped chives; 1/4 cup(s) vegetable oil; 1/4 cup(s) vinegar (i used white); 2 tablespoon(s) grated onion; 1 and 1/2 teaspoon(s) salt (optional); 1/4 teaspoon(s) pepper; 1/2 cup(s) mayonnaise; 1/2 cup(s) plain yogurt; 1/2 cup(s) thinly sliced celery; 1/2 cup(s) chopped green pepper or cucumber (i used cucumber); - though not in the original recipe, i added 4 hard-cooked eggs

(1 RATING)

66 Pinches 1 Photo

Martha Price

San Jose, CA

Updated on Sep 19, 2012

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.

Rate

prep time 35 Min

cook time

method Refrigerate/Freeze

yield 12 serving(s)

Ingredients

10 medium red potatoes
1/3 cup chopped chives
1/4 cup vegetable oil
1/4 cup vinegar (i used white)
2 tablespoons grated onion
1 and 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 (i used cucumber)
- though not in the original recipe, i added 4 hard-cooked eggs

How To Make rave-review potato salad

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).

Step 2

Meanwhile, in a large bowl combine chives, oil, vinegar, onion, salt and pepper. Mix well.
Step 3

Drain potatoes; cool slightly. Cut into cubes; add to oil mixture and toss to coat. Cover and refrigerate for at least two hours.
Step 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.
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