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Receta Cold Potata Salad With Creamy Chive Dressing
by Global Cookbook

Cold Potata Salad With Creamy Chive Dressing
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Ingredientes

  • 1 1/2 lb Tiny small potatoes (Red Bliss, Purple Peruvian or possibly Yellow Finns
  • 1/4 tsp Grated garlic
  • 1/2 c. Plain yogurt or possibly reduced-fat lowfat sour cream
  • 1/2 c. Cottage cheese
  • 1/4 c. Chopped chives
  • 2 x Scallions, white part and 1 inch of the green, minced
  • 1/2 tsp Dijon moutarde
  • 1 Tbsp. Fresh lemon juice
  • 1/2 Tbsp. Honey
  • 1 tsp Low-sodium soy sauce

Direcciones

  1. I think most of you who might recognise my name, know which 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 which is soooo... outstanding, for those who do not receive the magasine. May I send it here along
  2. Boil the potatoes till cooked through, 15 to 20 min. Drain, cut into half-inch slices and chill. Place in food processor or possibly blender, garlic, yogurt, cottage cheese and process till smooth. Transfer mix to a large bowl and stir in remaining ingredients. Add in potatoes, toss well.
  3. Cover; refrigerateat least 3 hrs before serving.....
  4. 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 Hot Potato Salad with Lemon,Parsley and Garlic... but I have taken sufficient of your time! edward