Buttermilk Potato Salad
|Olive oil||1 Cup (16 tbs)|
|Parsley||1 Cup (16 tbs), chopped|
|Garlic||6 Clove (30 gm), minced|
|Dry mustard||1 Teaspoon|
|Buttermilk/Yogurt||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Ground black pepper||To Taste|
|Cooked peeled and diced potatoes||6 Pound|
|Lemon peel||1 Teaspoon, grated|
|Sesame seeds||2 Tablespoon|
|Caraway seeds||2 Tablespoon|
Combine all ingredients but potatoes and mix thoroughly.
Stir in potatoes carefully and chill.
The longer the potatoes are mixed with the salad, the more they absorb the flavors of the dressing.
This is a good dish to make a day ahead.
The dressing is also good with other cold vegetables, like carrots or broccoli.
NOTE TO COOK: Carry to party in tightly covered plastic container or in serving bowl, well wrapped.