Potato salad #7

Yield: 8 Servings

Measure Ingredient
1½ pounds Potatoes; cooked in their skins; peeled and cooled
1 cup Mayonnaise
1 cup Yoghurt
Vinegar
1 Dill pickle
1 large Onion
2 Tomatoes
Salt & pepper
Fresh herbs; chives preferably

From: Anja Wolle <A.C.Wolle@...> Date: Mon, 29 Jul 1996 15:26:54 +0100 Dice the potatoes, finely chop the onion and place in a sieve/colander - pour about 1 pint of boiling water over them to remove sharpness. Drain and cool. Chop pickle. Dice tomatoes. Mix all in a large bowl. For the sauce mix the mayonnaise and yoghurt. Add some vinegar (I used some from the pickles) so make a creamy, quite liquid sauce. If this is to sour for you, use milk instead, or if it is too mild use proper vinegar. Mix well, add herbs and season with salt and pepper. Pour sauce over potatoes, turn over gently, and leave to stand for a while before serving (it's even better the next day!)

Delicious for barbecues!

EAT-L Digest 28 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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