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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spring Potato Salad with Green Garden Dressing Recipe

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This recipe for Spring Potato Salad with Green Garden Dressing is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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