Rave-Review Potato Salad

1
Martha Price

By
@karenella1

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.

Rating:

★★★★★ 1 vote

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

How to Make Rave-Review Potato Salad

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.

Printable Recipe Card

About Rave-Review Potato Salad

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




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