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Vighyssoise Potato Salad

Veggie.Lover's picture
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  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.

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