Recipe - Horseradish Dill Potato Salad

1 pound Small red potatoes
One fourth cup Water
2 tablespoon Mayonnaise
2 tablespoon Plain yogurt
1 teaspoon Dijonstyle mustard
1 teaspoon Balsamic vinegar
1 teaspoon Drained bottled horseradish;
or to taste
2 tablespoon Minced fresh dill
1 lg Carrot; shredded coarse
; (about 1 cup)
One fourth cup Finely chopped red onion

In a microwavesafe bowl combine the potatoes, cut into 1inch pieces, and
the water and microwave the potatoes, covered with microwavesafe plastic
wrap, at high power (100%) for 6 to 8 minutes, or until they are tender.
Let the potatoes stand, covered, for 3 minutes, drain them, and let them
cool completely. In a bowl whisk together the mayonnaise, the yogurt, the
mustard, the vinegar, the horseradish, the dill and salt and pepper to
taste, add the carrot, the onion, and the potatoes, and toss the salad
until it is combined well.

Serves 2.

Gourmet July 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.