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Dilly potato salad

 

Allow enough time for the potatoes to cool before making the salad. If you like, you can cook the potatoes the day before. Perf to wow all your fam just in time for Labor Day.


What You’ll Need: Serves 4

*1 pound (6-7) medium-size white or red-skinned potatoes
*1/3 cup coarsely grated carrot
*2 green onions
*2 tablespoons fresh, chopped dill or parsley

Dressing:

*1/4 cup each: plain yogurt, low-fat mayonnaise
*1 teaspoon Dijon mustard, such as “Grey Poupon”
*2 tablespoons sweet pickle relish
*Freshly ground pepper
*Salt to taste

What You’ll Do:

1. Chop the potatoes into quarters, then cut the quarters into (about) one-inch pieces. Put them into a large saucepan with just enough water to cover the potatoes. Cover and turn the heat on high for a minute, then lower the heat to simmer.

2. Cook for about 20 minutes just until the potatoes are tender when you insert a fork. If you overcook the potatoes, they’ll fall apart, making mashed potato salad. Put a colander in the sink and carefully pour the potatoes into the colander to drain. Stick the colander into the refrigerator to cool down the potatoes.

3. Grate the carrot and chop the green onions into thin circles. In a large mixing bowl, stir together the dressing ingredients. Add the carrot and green onion.

4. When the potatoes are no longer warm, add them to the salad. Stir carefully with a wooden spoon until the dressing is mixed in. Chop the dill or parsley and sprinkle over the salad. Serve; or cover the bowl with plastic wrap and chill until mealtime.

Other Ideas: If you don’t care for carrots, chop a stalk of celery instead. If fresh dill or parsley are unavailable, sprinkle the top of the salad with paprika for color.

Tools:

*Cutting board
*Paring knife
*Large saucepan with lid
*Colander
*Large mixing bowl
*Grater
*Wooden spoon

BY ANNE VASSAL ON 9/5/2009 8:00:00 AM

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