Two Middle Eastern staples, yogurt and hummus, make one great dressing for potato salad. Yields: 6 Total Time: 0 hours 45 mins 2 lb. Yukon gold potatoes 3/4 c. nonfat plain yogurt 1 c. finely diced celery 1/4 c. finely diced cornichons 1/4 c. Chopped flat-leaf parsley 3 tbsp. finely diced sweet onion salt Freshly…
Two Middle Eastern staples, yogurt and hummus, make one great dressing for potato salad.
Yields:
6
Total Time:
0
hours
45
mins
2
lb.
Yukon gold potatoes
3/4
c.
nonfat plain yogurt
1
c.
finely diced celery
1/4
c.
finely diced cornichons
1/4
c.
Chopped flat-leaf parsley
3
tbsp.
finely diced sweet onion
salt
Freshly ground pepper
- In a large pot, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a knife, about 20 minutes. Drain and let cool. Peel the potatoes and cut into 1-inch pieces.
- In a large bowl, mix the hummus with the yogurt, celery, cornichons, parsley, and onion. Fold in the potatoes, season with salt and pepper, and serve.