It’s a great time to try new varieties of potatoes which are being harvested now. And since it is still summer, we can still have picnics and eat potato salad.
Potato Salad
Serves 6
1 1/2 pounds small white potatoes
2 hard boiled eggs
1/2 cup
plain lowfat yogurt
plain lowfat yogurt
1/2 cup
mayonnaise
mayonnaise
1 tablespoon dijon mustard
1 tablespoon balsamic vinegar
1/2 red bell pepper — seeded and
diced
diced
1/2 cup
celery — diced
celery — diced
1/2 cup
red onion — chopped
red onion — chopped
1 dill pickle — finely chopped
2 tablespoons chopped fresh dill
Cook potatoes in a pot of boiling water until
tender. Drain, cool, cut into bite-sized
pieces. Chop eggs. In a small bowl mix yogurt, mayonnaise,
mustard and balsamic vinegar. In a large
bowl, combine potatoes, eggs, bell pepper, celery, onion, pickle, dill and
mayonnaise mixture.
Combine well, season with salt and pepper and serve.
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