| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Potatoes |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Red-skinned potatoes; scrubbed and quartered |
|
|
Salt |
| 1 |
c |
Plain yogurt |
| 1 |
c |
Mayonnaise |
| 3 |
tb |
Minced fresh dill |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Fresh black pepper |
| 1/3 |
c |
Finely diced red onions |
INSTRUCTIONS
Cook potatoes in boiling water until just cooked through. In a medium bowl,
whisk together the yogurt, mayonnaise, dill, vinegar, pepper and 1/2
teaspoon salt. Pour the dressing over the potatoes and toss thoroughly.
(The salad can be prepared to this point a day ahead. Cover and
refrigerate, but return it to room temperature before serving.) Stir the
onions into the salad and adjust the seasoning before serving.
From Michael McLaughlin's book 'Cooking for the Weekend'. Christie
Aspegren, September 93 Round Robin.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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