Zesty cucumber and celery potato salad

1. 1

   Peel cut and boil potatoes until tender about 20 to 30 minutes.

2. 2

   Drain and cool slightly.

3. 3

   In a large bowl combined chives, oil, vinegar, onion, salt and pepper mixed well.

4. 4

   Cut potatoes into cubes add the oil mixture.

5. 5

   Toss to coat cover and refrigerate for 2 hours.

6. 6

   (in this Picture I skipped a step and already added my chopped veggies to the oil mixture) you can wait and do this at the end.

7. 7

   Mix yogurt and mayonnaise or sour cream and chill.

8. 8

   Just before serving fold in mayo mixture and chopped celery, cucumber and green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.