Spring Potato Salad with Green Garden Dressing Recipe
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This recipe for Spring Potato Salad with Green Garden Dressing, by Janice Vold, is from The Vold Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 medium size red potatoes 1/4 c. reduced calorie mayonnaise 1/3 c. plain lowfat yogurt 1 c. minced fresh parsley 2 tbsp. minced fresh or dried chives 2 tsp. red wine vinegar 1/2 tsp. dried whole tarragon 1/2 tsp. dill 1 tsp. sugar 1/4 tsp. salt 1/4 tsp. pepper 1 small ripe tomato, cut into 6 wedges or 6 cherry tomatoes
Cook ppotatoes in boiling water until tender; drain, cool, peel and dice. Set aside. In blender or food processor, puree mayonnaise, yogurt and parsley. Pour into a small bowl and combine with chives, vinegar, tarragon,k dill, sugar, salt and pepper. Spoon dressing over potatoes and combine thoroughly. Garnish with tomato wedges or cherry tomatoes.
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