PINK POTATO SALAD

Pink Potato Salad image

Use red or white small potatoes if fingerling potatoes are unavailable.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

2 cups plain nonfat yogurt
1 1/2 pounds fingerling potatoes
1 seedless cucumber, cut into 1/4-inch-thick half moons
4 ounces (about 1 cup) kalamata olives, pitted and cut in half
1 small red onion, sliced into thin half moons
1/4 cup picked fresh chervil leaves
3 tablespoons red-wine vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1/4 teaspoon paprika

Steps:

Drain yogurt in a cheesecloth-lined sieve for 30 minutes. Place potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. Boil until tender, about 20 minutes. Remove from heat. Drain; run under cold water to stop cooking. Set aside until completely cool.
Cut potatoes into 1-inch pieces; place in a bowl. Add cucumber, olives, onion, and chervil; set aside.
Place drained yogurt (about 1 1/2 cups) in a bowl. Add red-wine vinegar, cinnamon, nutmeg, salt, and paprika; stir until well combined. Pour over potato mixture; stir until potatoes are well coated. Transfer to a serving bowl; serve immediately.

*** Explore more Pink Potato Salad Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #low-protein #salads #side-dishes #potatoes #vegetables #dietary #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #4-hours-or-less