- Servings: 4 to 6
- Provided by: Kary Osmond
- 1-1/2 lb (680 g) new potatoes, (about 7)
- 1/2 cup (125 mL) sliced radishes
- 2 green onions, chopped
- 1 sweet yellow pepper, diced
- 1/2 cup (125 mL) buttermilk
- 1/4 cup (60 mL) low-fat yogurt
- 2 tbsp (30 mL) chopped fresh dill
- 1 tbsp (15 mL) vinegar
- 1 tbsp (15 mL) vegetable oil
- 1/2 tsp (2 mL) Dijon mustard
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
Ingredients
Directions
Scrub and halve potatoes lengthwise. Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender.Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, mustard, salt and pepper.
Drain potatoes; let cool for 5 to 10 minutes or until no longer steaming. Cut potatoes into bite-size pieces; gently stir into dressing along with radishes, onions and yellow pepper.
Drain potatoes; let cool for 5 to 10 minutes or until no longer steaming. Cut potatoes into bite-size pieces; gently stir into dressing along with radishes, onions and yellow pepper.
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