This is a New York Times recipe someone passed on to me today. Haven't tried it, but it sounds good.
Creamy Potato Salad With Yogurt Vinaigrette
Makes 6-8 servings
Ingredients:
Creamy Potato Salad With Yogurt Vinaigrette
Makes 6-8 servings
Ingredients:
- 1 medium red onion, diced
- 1/3 cup vinegar (red or white wine, sherry or apple cider)
- 1 to 2 garlic cloves, to taste, minced or pureed
- Salt to taste
- 2 teaspoons Dijon mustard
- 1/4 cup extra virgin olive oil
- 1/2 cup plain low-fat yogurt
- 1 tablespoon Hellmann’s or Best Foods Mayonnaise (optional)
- Freshly ground pepper
- 2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
- 4 stalks celery, diced or sliced
- 3 tablespoons chopped fresh parsley
- Optional: 2 or 3 hard-cooked eggs, diced
- In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using).
- Place the onion in a bowl, and pour on boiling water to cover.
- Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
- Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender.
- Remove from the heat, and toss gently with the onion.
- Season to taste with salt and pepper.
- Add the remaining ingredients and toss together.
- Refrigerate for at least one hour before serving.
- This will keep for four to five days in the refrigerator.
- Nutritional information per serving six servings: 214 calories; 10 grams fat; 2 grams saturated fat; 1 milligram cholesterol; 29 grams carbohydrates; 4 grams dietary fiber; 81 milligrams sodium (does not include salt added during preparation); 4 grams protein
- Nutritional information per serving (eight servings): 160 calories; 7 grams fat; 1 gram saturated fat; 1 milligram cholesterol; 22 grams carbohydrates; 3 grams dietary fiber; 61 milligrams sodium (does not include salt added during preparation); 3 grams protein
If blueberry muffins have blueberries in them, what do vegan muffins have?