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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Herbed Potato Salad Recipe

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This recipe for Herbed Potato Salad is from Fishman Family Cookbook, 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:  
1½ lbs. small red or Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
½ tsp. salt
1½ tsp. sherry vinegar or white wine vinegar
black pepper to taste
¼ cup nonfat plain yogurt
2 Tbs. mayonnaise
1 Tbs. Dijon mustard
⅓ cup chopped celery
¼ cup chopped green onions
1 Tbs. finely chopped parsley
1 Tbs. finely chopped fresh dill
4 hard boiled eggs
Directions:
Directions:
1. In a large saucepan, cover potatoes with cold water and add salt. Bring to a boil and cook over medium heat until tender. Drain in a colander and transfer to a large bowl. Toss with vinegar and season with pepper.
2. In a small bowl, whisk yogurt, mayonnaise, and mustard. Add the dressing to the potatoes along with the celery, green onions, parsley, dill and eggs, stirring gently to combine. Cover and refrigerate until ready to serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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