Lemon-Chive Potato Salad

• 4 1/2 cups (1/2-inch) cubed peeled baking potato (about 2 pounds)
• 1/3 cup finely chopped onion
• 1/2 cup light mayonnaise
• 1/4 cup chopped fresh chives
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup thinly sliced radishes

1. Place potato in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain. Cool; cover and chill. Stir in onion.
2. Combine mayonnaise, chopped fresh chives, fresh lemon juice, salt, and freshly ground black pepper in a small bowl, stirring with a whisk. Add mayonnaise mixture to potato mixture; toss gently to coat. Cover and refrigerate 4 hours or overnight. Sprinkle radishes over potato mixture just before serving.

baking potato, onion, light mayonnaise, fresh chives, lemon juice, salt, freshly ground black pepper, radishes

Taken from www.myrecipes.com/recipe/lemon-chive-potato-salad (may not work)