• Serves: 4 side dish servings
  • Approximate costs: $1.70 per serving


  • 4 cups (about 6 or 7 small to medium-sized potatoes)
  • 1/4 teaspoon salt
  • 1-1/2 cups iceberg lettuce, shredded
  • 2 ribs celery (about 1/2 cup), diced
  • 1 tablespoon freshly chopped chives (about 8 stems)
  • Or 2 teaspoons dried chives
  • Paprika to garnish


  • 1/3 cup low-fat mayonnaise
  • 1 tablespoon virgin olive oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon yellow mustard
  1. Cook the potatoes in salted, boiling water for 15 to 20 minutes, or until fork tender.

  1. Place the potatoes into a medium-sized serving bowl, and then refrigerate for 1 hour.

  1. Meanwhile, combine the dressing ingredients in a small bowl. Refrigerate until needed. Chop the lettuce leaves, celery and chives.

  1. Slice the cooled potatoes into small bite-sized pieces. Gently, toss the vegetables with the potatoes. Toss the salad with a little of the dressing at a time. Sprinkle the potato salad over top with paprika.

  1. Cover the bowl with saran and place into the refrigerator until cold (approximately 1 hour to 1-1/2 hours). 4:15

Calories: 210 calories per serving; fat content: 4.3 grams fat per serving

Food writer: Gloria Cashen

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