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.

Yield: 8 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 14%
  • Fat: 2.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 2.4g
  • Carbohydrate: 28g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 286mg
  • Calcium: 11mg

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

Preparation

  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.
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