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Warm Potato Salad With Celery, Tomatoes, And Chives

2 1/2

lb

small, (1 1/2- to 2-inch) boiling potatoes (preferably Yukon Gold),

quartered

1/3

cup

mayonnaise

1

tablespoon

olive oil

2

teaspoons

cider vinegar

1/4

teaspoon

minced garlic

1/4

cup

finely chopped fresh chives

4

celery ribs, thinly sliced diagonally

1 1/2

cups

grape or cherry tomatoes, halved lengthwise

1

Cover potatoes with salted cold water by 1 inch in a saucepan, then simmer

2

until just tender, about 20 minutes.

3

While potatoes are simmering, whisk together mayonnaise, oil, vinegar,

4

garlic, chives, and salt and pepper to taste in a large bowl.

5

Drain potatoes in a colander and cool 5 minutes. Add to dressing along with

6

celery and tomatoes. Toss salad gently and season with salt and pepper

Servings: 6

Yield: 6 -8 Servings

Nutrition Facts

Serving size: 1/6 of a recipe (0.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

71.93

Calories From Fat (81%)

58.57

% Daily Value

Total Fat 6.63g

10%

Saturated Fat 0.95g

5%

Cholesterol 3.39mg

1%

Sodium 93.03mg

4%

Potassium 8.8mg

<1%

Total Carbohydrates 3.26g

1%

Fiber 0.05g

<1%

Sugar 0.88g

 

Protein 0.19g

<1%