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* 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 | |
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