Title: Horseradish Dill Potato Salad
Categories: July 1992
Yield: 1 servings

1 lb Small red potatoes
1/4 c Water
2 tb Mayonnaise
2 tb Plain yogurt
1 ts Dijon-style mustard
1 ts Balsamic vinegar
1 ts Drained bottled horseradish;
-or to taste
2 tb Minced fresh dill
1 lg Carrot; shredded coarse
; (about 1 cup)
1/4 c Finely chopped red onion

In a microwave-safe bowl combine the potatoes, cut into 1-inch pieces, and
the water and microwave the potatoes, covered with microwave-safe plastic
wrap, at high power (100%) for 6 to 8 minutes, or until they are tender.
Let the potatoes stand, covered, for 3 minutes, drain them, and let them
cool completely. In a bowl whisk together the mayonnaise, the yogurt, the
mustard, the vinegar, the horseradish, the dill and salt and pepper to
taste, add the carrot, the onion, and the potatoes, and toss the salad
until it is combined well.

Serves 2.

Gourmet July 1992

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