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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.67 Kcal (761 kJ) | ||
| Calories from fat | 43.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 8% | |
|---|---|---|---|
| Cholesterol | 1.16mg | 0% | |
| Sodium | 127.76mg | 5% | |
| Potassium | 841.73mg | 18% | |
| Total Carbs | 31.57g | 11% | |
| Sugars | 3.93g | 16% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 4.21g | 8% | |
| Vitamin C | 21.9mg | 37% | |
| Iron | 1.8mg | 10% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 82.21 Kcal (344 kJ) | ||
| Calories from fat | 19.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 8% | |
|---|---|---|---|
| Cholesterol | 0.52mg | 0% | |
| Sodium | 57.81mg | 5% | |
| Potassium | 380.92mg | 18% | |
| Total Carbs | 14.28g | 11% | |
| Sugars | 1.78g | 16% | |
| Dietary Fiber | 1.84g | 16% | |
| Protein | 1.9g | 8% | |
| Vitamin C | 9.9mg | 37% | |
| Iron | 0.8mg | 10% | |
| Calcium | 11.3mg | 3% | |
* 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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