Creamy Potato Salad with Tomatoes with Yogurt Honey Dressing Board: Daily Recipe Swap at Recipelink.com From: Gladys/PR 4-24-2006
Servings: 4 1 lb red potatoes 6 cloves caramelized garlic 2 scallions, chopped 2 tbsp. chopped fresh basil 2 tbsp. olive oil 2 tbsp. prepared mustard freshly ground black pepper 1 cup Yogurt Honey Dressing (recipe follows) 2 cups grilled, seeded, and chopped plum tomatoes Cook the potatoes in lightly salted water until tender, 18 to 20 minutes. Cool. Cut into 1-inch pieces. In a medium bowl combine the caramelized garlic, scallions, basil, olive oil, mustard, and black pepper. Mix the Yogurt-Honey Dressing and tomatoes with the potato mixture and marinate overnight in the refrigerator, or for at least 30 minutes before serving. YOGURT-HONEY DRESSING 1 cup unflavored yogurt 1/4 cup vegetable oil 1/4 cup honey 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard salt and pepper to taste In a small bowl, whisk together yogurt, oil, honey, white wine vinegar, and Dijon mustard. Add salt and pepper to taste. Use, or cover and refrigerate up to 3 days. Source: George Hirsch Living It Up _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
