Monday, September 8, 2014

Potato Salad

potato salad in a small white bowl.
Potato salad

It's a great time to try new varieties of potatoes which are being harvested now.  And since it is still summer, we can still have picnics and eat  potato salad. 

Potato Salad

Serves 6

1 1/2  pounds  small white potatoes
2  hard boiled  eggs
1/2 cup  plain yogurt
1/2 cup  mayonnaise
1 tablespoon  dijon mustard
1  tablespoon  balsamic vinegar
1/2  red bell pepper, seeded and diced
1/2  cup  celery, diced
1/2  cup  red onion, chopped
1  dill pickle, finely chopped
2  tablespoons, chopped fresh dill
Salt and pepper to taste 

Cook potatoes in a pot of boiling water until tender.  Drain, cool, cut into bite-sized pieces. 
Chop eggs. 

In a small bowl mix yogurt, mayonnaise, mustard and balsamic vinegar.  In a large bowl, combine potatoes, eggs, bell pepper, celery, onion, pickle, dill and mayonnaise mixture.

 Combine well, season with salt and pepper and serve.

Potato salad

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