Recipe: Creamy Potato Salad with Tomatoes with Yogurt Honey Dressing

CREAMY POTATO SALAD WITH GRILLED TOMATOES
Servings: 4

1 lb red potatoes
6 cloves caramelized garlic
2 scallions, chopped
2 tbsp. chopped fresh basil
2 tbsp. olive oil
2 tbsp. prepared mustard
freshly ground black pepper
1 cup Yogurt Honey Dressing (recipe follows)
2 cups grilled, seeded, and chopped plum tomatoes

Cook the potatoes in lightly salted water until tender, 18 to 20 minutes. Cool. Cut into 1-inch pieces.

In a medium bowl combine the caramelized garlic, scallions, basil, olive oil, mustard, and black pepper.

Mix the Yogurt-Honey Dressing and tomatoes with the potato mixture and marinate overnight in the refrigerator, or for at least 30 minutes before serving.

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YOGURT-HONEY DRESSING

1 cup unflavored yogurt
1/4 cup vegetable oil
1/4 cup honey
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
salt and pepper to taste

In a small bowl, whisk together yogurt, oil, honey, white wine vinegar, and Dijon mustard. Add salt and pepper to taste. Use, or cover and refrigerate up to 3 days.

Source: George Hirsch Living It Up