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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Creamy Potato Salad

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Creamy Potato Salad Empty Creamy Potato Salad

    Post by Lobo Mon 18 Jan 2016, 7:42 pm

    Creamy Potato Salad Img65l
    Creamy Potato Salad
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    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Servings: 6
    Serve this salad with a batch of your favorite barbecued ribs or chicken for an old-fashioned summer picnic. If desired, add 2 chopped hard-cooked eggs or 1/2 cup chopped red onion with the potatoes.






    • 344

    Ingredients:


    • 3 lb. red potatoes, unpeeled
    • 1/3 cup plain yogurt
    • 1/4 cup mayonnaise
    • 1/4 cup sour cream
    • 1 Tbs. Dijon mustard
    • 3 Tbs. fresh lemon juice
    • 8 green onions, white and light green portions,
        thinly sliced
    • 2 celery stalks, finely chopped
    • 3 Tbs. chopped fresh flat-leaf parsley, plus
        parsley sprigs for garnish
    • 3 Tbs. chopped fresh mint, plus mint sprigs
        for garnish
    • 3 Tbs. chopped fresh basil, plus basil sprigs
        for garnish
    • Salt and freshly ground pepper, to taste

    Directions:

    Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice.

    In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.

    To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.
    Adapted from Williams-Sonoma Seasonal Celebration Series, Summer, by Joanne Weir (Time-Life Books, 1997).

      Current date/time is Fri 19 Apr 2024, 10:34 am