*  Exported from  MasterCook  *
 
                         TANGY MASHED POTATO SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Red-skinned potatoes -- scrubbed and quarter
                         Salt
    1      cup           Plain yogurt
    1      cup           Mayonnaise
    3      tablespoons   Minced fresh dill
    2      tablespoons   Red wine vinegar
    1      teaspoon      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.) Stir the onions into the salad and adjust the
seasoning before serving.
 
   From Michael McLaughlin’s book 'Cooking for the Weekend'. Christie Aspegren,
 September 93 Round Robin.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving