04 August 2010

Lemon-Chive Potato Salad

4 ½ cups (1/2-inch) cubed peeled baking potato (about 2 pounds)  (I used 2 lbs. of Yukon Gold potatoes)
⅓ cup finely chopped onion (I used red onion)
½ cup light mayonnaise
¼ cup chopped fresh chives
3 tablespoons fresh lemon juice  (I think even more would be awesome)
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup thinly sliced radishes
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.

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.

This makes 8 servings (1/2 c/serving), and is  2 pts./serving.  

Really light, refreshing, and VERY summery!  Not too onion-y, and the lemon is super good!

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