Rave-Review Potato Salad
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.
★★★★★ 1 vote5
10 mediumred potatoes
1/3 cchopped chives
1/4 cvegetable oil
1/4 cvinegar (i used white)
2 Tbspgrated onion
1 and 1/2 tspsalt (optional)
1/2 cplain yogurt
1/2 cthinly sliced celery
1/2 cchopped 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
- 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).
- Meanwhile, in a large bowl combine chives, oil, vinegar, onion, salt 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 two hours.
- 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.