Potato Salad With Yogurt Dressing
|Red-skinned potatoes||3 Pound (Small Sized)|
|Scallions||1 Bunch (100 gm), finely chopped (Including Green Parts)|
|French dressing||1⁄2 Cup (8 tbs)|
|Celery stalks||2 , diced|
|Snipped dill weed||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Hard cooked eggs||2 , peeled and chopped|
|Ground black pepper||1 1⁄4 Teaspoon|
|Plain yogurt||1 Cup (16 tbs), drained through|
|Homemade mayonnaise||1⁄2 Cup (8 tbs)|
1. Cook the potatoes in boiling water for about 20 minutes, or until barely tender. Peel and slice into a bowl.
2. Add the scallions and French dressing, toss to coat, and let marinate for 30 minutes, or longer.
3. Add the celery, dill, parsley, egg, salt, and pepper. Mix together the yogurt and the mayonnaise and stir into potato mixture. Chill well.