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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is my very own recipe that has developed over the years. I have never actually measured anything - until now - so each time it would be a tad different. It is a bit different in the sense that it has curry in it. Also - the dressing is quite light since there is very little mayo in it and it is mostly based on strained yogurt. I serve the toppings in bowls on the table and each person can customize their salad this way Ingredients:
1 1/2 lbs white potatoes, cooked, peeled an cubed |
1 1/4 cups plain 1% yogurt |
1/4 cup low-fat mayonnaise |
2 tablespoons onions, shredded on cheese grater |
1 pinch sugar |
1/2 teaspoon salt |
1/4-1/2 teaspoon curry |
1 teaspoon lemon juice |
fresh grated pepper |
chopped chives or green onion |
halved grape tomatoes |
cubed cucumber |
Directions:
1. strain yogurt in strainer or in a coffee filter placed in a sieve, let the whey run off for about 1 hour. Yogurt will have same consistency as sour cream.
2. boil potatoes, peel, let cool and cube. Best used when fairly cold, but I have also used them while still warm if I do not have the time to wait.
3. Mix yogurt with mayo, onion, sugar, salt and lemon. Add curry 'to taste' - I use 1/2 tsp but not everybody likes the same amount of curry so add a bit at a time. Mix and add more salt/pepper if needed.
4. Add cubed potatoes to mix and let cool.
5. Serve with toppings.
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