New Potato and Spring Onion Salad
Makes 6 servings 2 pounds small new potatoes, about 32 1-inch round potatoes ½ cup plain yogurt
Makes 6 servings
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2 pounds small new
potatoes, about
32 1-inch round
potatoes
½ cup plain yogurt
2 tablespoons
mayonnaise
1 clove garlic, minced
1 tablespoon
stone-ground mustard
2 tablespoons extra-virgin olive oil
4 hardboiled eggs,
peeled and chopped
6 spring onions or
scallions, white parts
minced, green parts
sliced thin
Salt and freshly ground
black pepper
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1. In a large pot, place potatoes and cover by three inches with cold, salted water. Bring to a boil, and cook until the potatoes are tender when pierced with a paring knife, about 15 minutes. Drain, and return the potatoes to the hot pot for a minute to dry. Transfer to a cutting board and when just cool enough to handle, cut the potatoes into quarters.
2. While the potatoes are cooking, make the dressing. In a large serving bowl, combine the yogurt, mayonnaise, garlic, mustard, and olive oil and whisk to blend well.
3. Add the potatoes, eggs, and spring onions to the dressing and toss well to coat evenly. Season to taste with salt and freshly ground black pepper. Serve warm.
Per serving: 234 calories, 8 grams protein, 29 grams carbohydrates, 4 grams sugar, 10 grams fat, 112 milligrams cholesterol, 102 milligrams sodium, 4 grams dietary fiber.
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