If you add the mayonnaise to the potatoes while they are still warm, they will absorb more of the flavour, meaning you can use less mayo....ergo, fewer calories! Who says that losing weight means boring food?!
For variety, you could use thinly sliced raw onion instead of chives. You could also add edible flowers (chive, rocket, nasturtium, etc.) - I'm particularly fond of these because they add such colour (and taste good too).
Approximate nutritional values per person:
(Please note that these are based on the ingredients I use - your own may be slightly different)
For around servings of 150g each:
800g potatoes, skin on - waxy ones are best
2 tbsp mayonnaise
25g fresh chives - snipped
1. Wash the potatoes but don't peel them. Roughly cut into bite-sized chunks and boil in unsalted water until soft but not crumbly.
2. When the potatoes are cooked, drain and place in a bowl with the mayonnaise.
3. Gently mix together so each piece of potato is coated in mayonnaise.
4. Add the chives and gently mix in.
5. Serve with other salads, with cheese, with barbecues....whatever you want!
The image above shows potato salad (with red onion instead of chives), served with with green salad from my garden (complete with rocket flowers!), panzanella, and halloumi-wrapped asparagus. Please click on the links for the recipes.