Rave-Review Potato Salad Recipe
My husband really flipped over this deliciously different potato salad the first time he tasted it. An oil and vinegar marinade gives the potatoes a wonderful flavor boost. This recipe is one of my most-requested.—Dorothy Bateman, Carver, Massachusetts
Prep: 25 min.
Cook: 20 min. + marinating
Yield: 12 Servings
Ingredients
10 medium red potatoes, peeled
1/3 cup chopped chives
1/4 cup vegetable oil
1/4 cup vinegar
2 tablespoons grated onion
1/4 teaspoon pepper
1/2 cup fat-free mayonnaise
1/2 cup fat-free plain yogurt
1/2 cup thinly sliced celery
1/2 cup chopped green pepper or cucumber
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.
Originally published as Rave-Review Potato Salad in Easy Cooking for Diabetics , p49
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