Title: Cold Potata Salad with Creamy Chive Dressing
Categories: None
Yield: 4 Servings

1 1/2 lb Tiny small potatoes (Red
-Bliss, Purple Peruvian or
-Yellow Finns
1/4 ts Grated garlic
1/2 c Plain yogurt or reduced-fat
-sour cream
1/2 c Cottage cheese
1/4 c Minced chives
2 Scallions, white part and 1
-inch of the green, chopped
1/2 ts Dijon moutarde
1 tb Fresh lemon juice
1/2 tb Honey
1 ts Low-sodium soy sauce

I think most of you who might recognise my name, know that I am seeking
always for potato salad...a favourite of spring/summer foods (for me winter
as well) I found one in this month's Metropolitan Home May/June Magasine
that is soooo... outstanding, for those who don't receive the magasine. May
I send it here along?

Boil the potatoes until cooked through, 15 to 20 minutes. Drain, cut into
half-inch slices and refrigerate. Place in food processor or blender,
garlic, yogurt, cottage cheese and process until smooth. Transfer mixture
to a large bowl and stir in remaining ingredients. Add potatoes, toss well.
Cover; chill at least 3 hours before serving.....

This my friends, is extraordinary, from a new book by Diana Shaw, entitled
The Essential Vegetarian Cookbook,(Clarkson Potter) will be published in
June. There is also a recipe for a Warm Potato Salad with Lemon,Parsley and
Garlic... but I have taken enough of your time! edward

Posted to EAT-L Digest 17 Apr 97 by Edward Collins-Hughes
on Apr 18, 1997