Lemon-Chive Potato Salad

2 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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.

By Maureen Callahan
Recipe by Cooking Light July 2007

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Recipe Summary

Yield:
8 servings (serving size: about 2/3 cup)
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
137 calories; calories from fat 14%; fat 2.1g; saturated fat 0.5g; mono fat 0.4g; poly fat 1.1g; protein 2.4g; carbohydrates 28g; fiber 2g; iron 0.5mg; sodium 286mg; calcium 11mg.
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