Cold potata salad with creamy chive dressing

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Tiny small potatoes (Red Bliss, Purple Peruvian or Yellow Finns
¼ teaspoon Grated garlic
½ cup Plain yogurt or reduced-fat sour cream
½ cup Cottage cheese
¼ cup Minced chives
2 Scallions, white part and 1 inch of the green, chopped
½ teaspoon Dijon moutarde
1 tablespoon Fresh lemon juice
½ tablespoon Honey
1 teaspoon Low-sodium soy sauce

Directions

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 <ecollins@...> on Apr 18, 1997

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