Vighyssoise Potato Salad
|Round red potatoes||10 Medium, unpeeled|
|Olive oil||1 1⁄2 Tablespoon|
|Chopped leeks||2 Cup (32 tbs)|
|Sliced green onions||3⁄4 Cup (12 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Diced pimiento||1⁄4 Cup (4 tbs)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|White wine vinegar||3 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Dried tarragon||1⁄4 Teaspoon|
Place potatoes in a large Dutch oven.
Cover with water; bring to a boil.
Partially cover, reduce heat, and simmer 25 minutes or until tender.
Drain; let potatoes cool.
Heat oil in a large nonstick skillet over medium heat.
Add leeks, and saute 5 minutes or until lightly browned.
Cut potatoes into 1/4 inch slices.
Combine potato slices, leeks, green onions, parsley, and pimiento in a large bowl.
Combine yogurt and next 5 ingredients in a bowl; stir well.
Add to potato mixture, tossing gently to coat.
Cover and chill.