Rave Review Potato Salad

10 medium red potatoes, peeled 1/3 cup chopped chives 1/4 cup vegetable oil 1/4 cup vinegar 2 T. grated onion 1 1/2 t. salt, optional 1/4 t. pepper 1/2 cup mayonnaise 1/2 cup sour cream or yogurt 1/2 cup thinly diced celery 1/2 cup chopped green pepper or cucumber

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Cook until tender, 20 to 30 minutes. Meanwhile, in a large bowl, combine chives, oil, vinegar, onion, salt if desired and pepper. Mix well. Drain potatoes, cool slightly. Cut into cubes. Add to oil mixture and toss to coat. Cover and refrigerate for at least 2 hours. In a small bowl, combine mayonnaise and sour cream or yogurt. Chill. Just before serving, fold the mayonnaise mixture, celery and green pepper into potato salad. Makes 12 servings. Source: Taste of Home

Contributed by: Edit

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