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...
1/2 c chopped green pepper or cucumber (i used cucumber)
though not in the original recipe, i added 4 hard-cooked eggs
Steps:
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.
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