Directions:
- Place potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, 20-30 minutes.
- Meanwhile, in a large salad bowl or serving bowl, combine chives, oil, vinegar, onion, salt and pepper; mix well.
- Drain potatoes and cool enough to handle. Cut into cubes, add to oil mixture and toss gently to coat.
- Cover and refrigerate for at least 2 hours.
- Meanwhile, in a small bowl, combine mayonnaise and yogurt; chill.
- Just before serving, fold the mayonnaise mixture and celery into the potato salad being carful not to break up all of the pieces of potatoe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.11 Kcal (984 kJ) | ||
| Calories from fat | 105.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.72g | 18% | |
|---|---|---|---|
| Cholesterol | 5.18mg | 2% | |
| Sodium | 389.53mg | 16% | |
| Potassium | 844.16mg | 18% | |
| Total Carbs | 29.49g | 10% | |
| Sugars | 2.77g | 11% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 4.04g | 8% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 1.8mg | 10% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 108.84 Kcal (456 kJ) | ||
| Calories from fat | 48.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.43g | 18% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 2% | |
| Sodium | 180.33mg | 16% | |
| Potassium | 390.8mg | 18% | |
| Total Carbs | 13.65g | 10% | |
| Sugars | 1.28g | 11% | |
| Dietary Fiber | 1.73g | 15% | |
| Protein | 1.87g | 8% | |
| Vitamin C | 7.7mg | 28% | |
| Iron | 0.8mg | 10% | |
| Calcium | 16.3mg | 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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