| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Potatoes; cooked in their skins; peeled and cooled |
| 1 |
c |
Mayonnaise |
| 1 |
c |
Yoghurt |
|
|
Vinegar |
| 1 |
|
Dill pickle |
| 1 |
lg |
Onion |
| 2 |
|
Tomatoes |
|
|
Salt & pepper |
|
|
Fresh herbs; chives preferably |
INSTRUCTIONS
From: Anja Wolle <A.C.Wolle@SOTON.AC.UK>
Date: Mon, 29 Jul 1996 15:26:54 +0100
Dice the potatoes, finely chop the onion and place in a sieve/colander -
pour about 1 pint of boiling water over them to remove sharpness. Drain and
cool. Chop pickle. Dice tomatoes. Mix all in a large bowl. For the sauce
mix the mayonnaise and yoghurt. Add some vinegar (I used some from the
pickles) so make a creamy, quite liquid sauce. If this is to sour for you,
use milk instead, or if it is too mild use proper vinegar. Mix well, add
herbs and season with salt and pepper. Pour sauce over potatoes, turn over
gently, and leave to stand for a while before serving (it's even better the
next day!)
Delicious for barbecues!
EAT-L Digest 28 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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