TANGY MASHED POTATO SALAD
2 lb red-skinned potatoes, scrubbed and quartered
salt
1 cup plain yogurt
1 cup mayonnaise
3 tbsp minced fresh dill
2 tbsp red wine vinegar
1 tsp fresh black pepper
1/3 cup finely diced red onions
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.)
TO SERVE:
Stir the onions into the salad and adjust the seasoning before serving.
Servings: 4
Source: Cooking for the Weekend by Michael McLaughlin
2 lb red-skinned potatoes, scrubbed and quartered
salt
1 cup plain yogurt
1 cup mayonnaise
3 tbsp minced fresh dill
2 tbsp red wine vinegar
1 tsp fresh black pepper
1/3 cup finely diced red onions
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.)
TO SERVE:
Stir the onions into the salad and adjust the seasoning before serving.
Servings: 4
Source: Cooking for the Weekend by Michael McLaughlin
MsgID: 3142060
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter T Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter T Recipes
Board: Daily Recipe Swap at Recipelink.com
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