BRING a large pot of salted water to a boil; add potatoes. Simmer 20 to 25 minutes or until tender. Drain; cool slightly. Cut potatoes in half and then each half in quarters; set aside.
COMBINE mayonnaise, oil, vinegar, mustard, chives, sugar, salt and pepper; whisk until well blended. Gently stir in celery, onion, eggs, parsley and chopped potatoes. Mix well.
REFRIGERATE, covered, several hours or overnight. Taste before serving; add additional salt and pepper to taste. Garnish with sliced hard-cooked eggs and chopped fresh chives if desired.
Nutrition
Serving size
(1/8 of recipe)
Calories 440
Calories from Fat210g
Total Fat 24g
Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 60mg
Sodium 490mg
Potassium 0mg
Total Carbohydrates 53g
Dietary Fiber 6g
Sugars 4g
Protein 8g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
