You are here

Muscovite Potato Salad

Salad.Dominion's picture
Ingredients
  White vinegar 2 Tablespoon
  Cider vinegar 2 Tablespoon
  Brown sugar 1 Tablespoon
  Salt 1 Teaspoon
  Coarse grain mustard 1 Teaspoon
  Cucumber 1 Cup (16 tbs), peeled, seeded and diced
  Plain yogurt 2 Cup (32 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Fresh lemon juice 1 Tablespoon
  Dried dill weed 1 Tablespoon
  New red potatoes 8 Medium, unpeeled
  Black pepper To Taste
Directions

MAKING
1) In a large glass bowl, mix the white vinegar, cider vinegar, brown sugar, salt, mustard, cucumber, dill, sour cream, lemon juice and yogurt together.
2) Cover and place in the refrigeratoruntil required.
3) In a large saucepan, gently scrub and place the potatoes and cover with water.
4) Allow to boil, then cook over a medium-high heat for 10 to 15 minutes or until the potatoes are tender.
5) Allow the potatoes to cool under cold running water then drain and quarter the potatoes.
6) Gently fold the potatoes into the yogurt mixture and
refrigerate for almost 6 hours for the flavors to blend.
7) Sprinkle with pepper to taste when ready to serve.

SERVING
8) Serve chilled on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

Rate It

Your rating: None
4.19
Average: 4.2 (15 votes)