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Lemon-Chive Potato Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.