4 large russet potatoes
1/4 cup white wine vinegar
1 clove garlic, minced
3/4 cup chopped green onions
1 cup celery, diced
2 hard boiled eggs, chop the whites only (feed the yolk to the dog)
1/4 cup chopped Italian parsley
2/3 cup cucumber, peeled, seeded, and diced
1/2 cup chopped New Mexican green chile
3/4 cup low-fat mayonnaise
1/4 cup plain yogurt
1 tablespoon horseradish
2 tablespoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place the potatoes in a large Dutch oven and cover with water. Bring the water to a boil, and then turn the heat down so the water is at a gentle boil. Cook for 15 to 20 minutes. Do not overcook, or you will have mashed potato salad! Drain the potatoes and peel quickly--they still need to be hot. Pierce the potato with a fork and peel quickly. On a cutting board, slice the potato lengthwise and then slice into 1/4 inch thick slices and put them into a large bowl. Sprinkle the slices with the vinegar.
Add the garlic, green onion, celery, chopped whites of the hard-boiled eggs, parsley, cucumber, and chile to the potatoes and toss gently.
In a small bowl, whisk the mayonnaise, yogurt, horseradish, mustard, salt, and black pepper together. Pour this mixture over the potato-vegetable mixture and toss gently to coat. Serve slightly chilled.
Servings |
6 |
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