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, salt if desired 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.95 Kcal (988 kJ) | ||
| Calories from fat | 105.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.74g | 18% | |
|---|---|---|---|
| Cholesterol | 5.18mg | 2% | |
| Sodium | 389.31mg | 16% | |
| Potassium | 854.22mg | 18% | |
| Total Carbs | 29.67g | 10% | |
| Sugars | 2.77g | 11% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 4.11g | 8% | |
| Vitamin C | 22.1mg | 37% | |
| Iron | 1.8mg | 10% | |
| Calcium | 35.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 106.97 Kcal (448 kJ) | ||
| Calories from fat | 47.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 18% | |
|---|---|---|---|
| Cholesterol | 2.35mg | 2% | |
| Sodium | 176.5mg | 16% | |
| Potassium | 387.27mg | 18% | |
| Total Carbs | 13.45g | 10% | |
| Sugars | 1.26g | 11% | |
| Dietary Fiber | 1.74g | 15% | |
| Protein | 1.86g | 8% | |
| Vitamin C | 10mg | 37% | |
| Iron | 0.8mg | 10% | |
| Calcium | 16.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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