Red Potato Salad #3, dilled
Source of Recipe
from stella at rc
Red Potato Salad #3, dilled
1/3 cup yogurt, drained for 30 minutes
...through a cheesecloth-lined sieve
1/3 cup mayonnaise
1/2 teaspoon sugar
Salt and freshly ground black pepper
1 1/2 pounds small, new red potatoes, halved,
...and cooked until tender but not mushy
1 small red onion, finely chopped
1 small red pepper, diced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill, plus extra for garnish
In a large bowl, combine the yogurt, mayonnaise, sugar,
salt, and a generous amount of freshly ground black
pepper. Stir in the cooked potatoes, onion, red pepper,
parsley, and dill. Chill, covered, for 2 hours before
serving. Garnish with additional chopped dill and black pepper.
NOTES:
This yogurt-dressed salad is the perfect foil for the rich
lamb burgers. We like to make the dressing one day ahead
to let the flavors meld and develop, and then add the cooked
potatoes to the dressing a few hours before serving.
For a more substantial dish, mound the dressed potatoes on
a large serving platter and surround them with quartered
tomatoes and hard-boiled eggs, and black olives.
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