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Categories:Viewed: 37 - Published at: 5 years ago
Ingredients
- 10 medium red potatoes, peeled (Leave a bit of peel on for added color)
- 12 cup chopped green onion top
- 14 cup vegetable oil
- 14 cup vinegar
- 2 tablespoons onions, minced
- 1 12 teaspoons salt (optional)
- 14 teaspoon pepper
- 12 cup mayonnaise
- 12 cup plain yogurt
- 12 cup thinly sliced celery
Method
- 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.
