Recipe - Cold Potata Salad With Creamy Chive Dressing

1 One half pound Tiny small potatoes (Red
Bliss, Purple Peruvian or
Yellow Finns
One fourth teaspoon Grated garlic
One half cup Plain yogurt or reducedfat
sour cream
One half cup Cottage cheese
One fourth cup Minced chives
2 Scallions, white part and 1
inch of the green, chopped
One half teaspoon Dijon moutarde
1 tablespoon Fresh lemon juice
One half tablespoon Honey
1 teaspoon Lowsodium soy sauce

I think most of you who might recognise my name, know that I am seeking
always for potato salad...a favourite of spring/summer foods (for me winter
as well) I found one in this month's Metropolitan Home May/June Magasine
that is soooo... outstanding, for those who don't receive the magasine. May
I send it here along?

Boil the potatoes until cooked through, 15 to 20 minutes. Drain, cut into
halfinch slices and refrigerate. Place in food processor or blender,
garlic, yogurt, cottage cheese and process until smooth. Transfer mixture
to a large bowl and stir in remaining ingredients. Add potatoes, toss well.
Cover; chill at least 3 hours before serving.....

This my friends, is extraordinary, from a new book by Diana Shaw, entitled
The Essential Vegetarian Cookbook,(Clarkson Potter) will be published in
June. There is also a recipe for a Warm Potato Salad with Lemon,Parsley and
Garlic... but I have taken enough of your time! edward

Posted to EATL Digest 17 Apr 97 by Edward CollinsHughes
ecollins@HAVERFORD.EDU on Apr 18, 1997