Potato Salad With Yogurt Dressing Recipe
Ingredients
| 3 pounds small new, red-skinned potatoes, well scrubbed | ||
| 1 bunch scallions, including green parts, finely chopped | ||
| French dressing | 1/2 Cup (16 tbs) | |
| Celery stalks | 2 , diced | |
| 2 tablespoons snipped fresh dill weed | ||
| Parsley | 2 Tablespoon, chopped | |
| 2 hard-cooked eggs, peeled and chopped | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 1 cup plain yogurt, drained through | ||
| 2 thicknesses of cheesecloth for 30 minutes | ||
| 1/2 cup homemade mayonnaise | ||
Directions
1. Cook the potatoes in boiling water for about 20 minutes, or until barely tender. Peel and slice into a bowl.
2. Add the scallions and French dressing, toss to coat, and let marinate for 30 minutes, or longer.
3. Add the celery, dill, parsley, egg, salt, and pepper. Mix together the yogurt and the mayonnaise and stir into potato mixture. Chill well.
2. Add the scallions and French dressing, toss to coat, and let marinate for 30 minutes, or longer.
3. Add the celery, dill, parsley, egg, salt, and pepper. Mix together the yogurt and the mayonnaise and stir into potato mixture. Chill well.
Chef
