| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Tiny small potatoes (Red Bliss, Purple Peruvian or Yellow Finns |
| 1/4 | ts | Grated garlic |
| 1/2 | c | Plain yogurt or reduced-fat sour cream |
| 1/2 | c | Cottage cheese |
| 1/4 | c | Minced chives |
| 2 | Scallions, white part and 1 inch of the green, chopped | |
| 1/2 | ts | Dijon moutarde |
| 1 | tb | Fresh lemon juice |
| 1/2 | tb | Honey |
| 1 | ts | Low-sodium soy sauce |
INSTRUCTIONS
I think most of you who might recognise my name, know that I am seeking always for potato salad...a favourite of spring/summer foods (for me winter as well) I found one in this month's Metropolitan Home May/June Magasine that is soooo... outstanding, for those who don't receive the magasine. May I send it here along? Boil the potatoes until cooked through, 15 to 20 minutes. Drain, cut into half-inch slices and refrigerate. Place in food processor or blender, garlic, yogurt, cottage cheese and process until smooth. Transfer mixture to a large bowl and stir in remaining ingredients. Add potatoes, toss well. Cover; chill at least 3 hours before serving..... This my friends, is extraordinary, from a new book by Diana Shaw, entitled The Essential Vegetarian Cookbook,(Clarkson Potter) will be published in June. There is also a recipe for a Warm Potato Salad with Lemon,Parsley and Garlic... but I have taken enough of your time! edward Posted to EAT-L Digest 17 Apr 97 by Edward Collins-Hughes <ecollins@HAVERFORD.EDU> on Apr 18, 1997
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