Lemon-Chive Potato Salad

White-fleshed potatoes and onions offer at least two types of antioxidants, which may enhance immune function. Cover this dish and refrigerate it for a minimum of four hours to allow the flavors to adequately meld.


8 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 137
Caloriesfromfat 14 %
Fat 2.1 g
Satfat 0.5 g
Monofat 0.4 g
Polyfat 1.1 g
Protein 2.4 g
Carbohydrate 28 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 286 mg
Calcium 11 mg


4 1/2 cups (1/2-inch) cubed peeled baking potato (about 2 pounds)
1/3 cup finely chopped onion
1/2 cup light mayonnaise
1/4 cup chopped fresh chives
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup thinly sliced radishes


Place potato in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain. Cool; cover and chill. Stir in onion.

Combine mayonnaise, chopped fresh chives, fresh lemon juice, salt, and freshly ground black pepper in a small bowl, stirring with a whisk. Add mayonnaise mixture to potato mixture; toss gently to coat. Cover and refrigerate 4 hours or overnight. Sprinkle radishes over potato mixture just before serving.

Maureen Callahan,

Cooking Light

July 2007
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