Post by chief_cook2 on May 29, 2003 15:50:59 GMT -6
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2.00 lb Red-skinned potatoes;
- scrubbed and quartered
Salt
1.00 c Plain yogurt
1.00 c Mayonnaise
3.00 tb Minced fresh dill
2.00 tb Red wine vinegar
1.00 ts Fresh black pepper
0.33 c 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.) Stir the onions into the salad and adjust the seasoning
before serving.
2.00 lb Red-skinned potatoes;
- scrubbed and quartered
Salt
1.00 c Plain yogurt
1.00 c Mayonnaise
3.00 tb Minced fresh dill
2.00 tb Red wine vinegar
1.00 ts Fresh black pepper
0.33 c 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.) Stir the onions into the salad and adjust the seasoning
before serving.