| 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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