A nice, tangy potato salad fixed with yogurt, lemon juice and fresh chopped herbs of your choice. I chose parsley, celery and just a hint of dill. This recipe comes from Saladish, a great cookbook full of new and unusual salads.
Lemon dressing:
1/2 c. plain yogurt
2 T. olive oil
1/4 c. chopped scallions, or red onion
Grated zest and juice from one lemon
about 1-2 c. fresh herbs
Whisk all ingredients together.
1 1/2# small new potatoes
salt and pepper
Put potatoes in a saucepan and cover with water. Bring to a boil and boil 10 minutes. Drain and cool.
Cut potatoes in halves or quarters and mix with dressing.
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