Cold potata salad with creamy chive dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Tiny small potatoes (Red Bliss, Purple Peruvian or Yellow Finns |
| ¼ | teaspoon | Grated garlic |
| ½ | cup | Plain yogurt or reduced-fat sour cream |
| ½ | cup | Cottage cheese |
| ¼ | cup | Minced chives |
| 2 | Scallions, white part and 1 inch of the green, chopped | |
| ½ | teaspoon | Dijon moutarde |
| 1 | tablespoon | Fresh lemon juice |
| ½ | tablespoon | Honey |
| 1 | teaspoon | Low-sodium soy sauce |
Directions
I think most of you who might recognise my name, know that I am seeking always for potato salad...a favourite of spring/summer foods (for me winter as well) I found one in this month's Metropolitan Home May/June Magasine that is soooo... outstanding, for those who don't receive the magasine. May I send it here along?
Boil the potatoes until cooked through, 15 to 20 minutes. Drain, cut into half-inch slices and refrigerate. Place in food processor or blender, 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.....
This my friends, is extraordinary, from a new book by Diana Shaw, entitled The Essential Vegetarian Cookbook,(Clarkson Potter) will be published in June. There is also a recipe for a Warm Potato Salad with Lemon,Parsley and Garlic... but I have taken enough of your time! edward Posted to EAT-L Digest 17 Apr 97 by Edward Collins-Hughes <ecollins@...> on Apr 18, 1997