Recipe: Cold Potato Salad with Creamy Chive Dressing (blender or food processor)

COLD POTATO SALAD WITH CREAMY CHIVE DRESSING

1 1/2 lbs. tiny small potatoes (Red Bliss, Purple Peruvian or Yellow Finns)
FOR THE DRESSING:
1/4 tsp grated garlic
1/2 cup plain yogurt or reduced-fat sour cream
1/2 cup cottage cheese
1/4 cup minced chives
2 scallions, white part and 1 inch of the green, chopped
1/2 tsp Dijon mustard
1 Tbsp. fresh lemon juice
1/2 tbsp honey
1 tsp low-sodium soy sauce

Boil the potatoes until cooked through, 15 to 20 minutes. Drain, cut into half-inch slices and refrigerate.

To make the dressing, place in food processor or blender, the 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.....

Servings: 4
Source: The Essential Vegetarian Cookbook by Diana Shaw