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Summer Potato Salad with Apples and Chives Smart Points: 3


4 cups (22 oz) baby red or yukon gold potatoes, cut in quarters
2 tbsp minced celery
1/4 cup red onion, finely diced
1 gala apples, peeled and diced into 1/2 inch chunks
2 tbsp chives, minced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper


Boil potatoes in salted water until soft, approx 10 – 14 minutes, or until soft if pierced with a fork. Drain and let cool.

While the potatoes are boiling, combine red onion, celery, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add chives and apples, additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Makes 5 cups.

Article Source
Servings: 7 • Size: about 3/4 cup • Points +: 3 pts • Smart Points: 3
Calories: 101.6 • Fat: 2.6 g • Protein: 1.8 g • Carb: 18.1 g • Fiber: 2.2 g • Sugar: 3
Sodium: 43.1 mg