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Ingredients
| red potatoes: 2 lbs |
| olive oil: 3 Tbl |
| white wine vinegar: 1 Tbl |
| salt |
| black pepper (freshly ground) |
| onions - red (chopped): 1 Tbl (finely chopped) |
| chives (chopped): 2 Tbl (snipped) |
| regular mayonnaise: 2 Tbl |
| whole plain yogurt: 2 Tbl |
| Dijon mustard: 1 tsp |
New Potato Salad
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- Rinse the potatoes and boil in their skins until just tender.
- Drain, then turn on to a clean tea towel to dry.
- When they're cool enough to handle, peel off their skins and slice thickly.
- To make the dressing: combine the oil and vinegar and season.
- Add the onion and chives.
- Gently stir the dressing into the potatoes and marinate for at least 1 hour.
- Blend the mayonnaise with the yoghurt and mustard.
- Add to the cold potato salad and carefully mix in, then turn into a serving bowl.
- This salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.