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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Instead of using all mayonnaise in the dressing, I used some plain yogurt. It really lightens up the dish and gives it a welcome tang. Ingredients:
2 pounds medium yukon gold potatoes, cut into 1/2-inch cubes |
1 garlic clove, chopped |
1/2 cup plain yogurt |
3 tablespoons mayonnaise |
1 tablespoon olive oil |
2 teaspoons white wine vinegar |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon minced fresh parsley |
optional toppings: chopped hard-cooked eggs, blanched green beans and salad croutons |
Directions:
1. Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until tender. Drain potatoes; cool completely.
2. Place potatoes in a large bowl. In a small bowl, whisk the yogurt, mayonnaise, oil, vinegar, salt and pepper; pour over potatoes and toss to coat. Refrigerate, covered, until chilled. Sprinkle with parsley; serve with toppings if desired. Yield: 6 servings.
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