Post by Amani on Apr 10, 2010 11:29:44 GMT -5
Potato Salad with Hummus-Yogurt Dressing
from "Food & Wine" magazine, May 2010
Two Middle Eastern staples make one great dressing.
2 pounds Yukon Gold potatoes, scrubbed
1/2 cup Easy Hummus with Tahini [see recipe in "Appetizer" section] or other hummus
3/4 cup nonfat plain yogurt
1 cup finely diced celery
1/4 cup finely diced cornichons
1/4 cup chopped flat-leaf parsley
3 tablespoons finely diced sweet onion
Salt and 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.
Make Ahead: The potato salad can be refrigerated overnight.
Serves 6.
from "Food & Wine" magazine, May 2010
Two Middle Eastern staples make one great dressing.
2 pounds Yukon Gold potatoes, scrubbed
1/2 cup Easy Hummus with Tahini [see recipe in "Appetizer" section] or other hummus
3/4 cup nonfat plain yogurt
1 cup finely diced celery
1/4 cup finely diced cornichons
1/4 cup chopped flat-leaf parsley
3 tablespoons finely diced sweet onion
Salt and 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.
Make Ahead: The potato salad can be refrigerated overnight.
Serves 6.