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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
- 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
- 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.
- Cover; refrigerateat least 3 hrs 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 Hot Potato Salad with Lemon,Parsley and Garlic... but I have taken sufficient of your time! edward
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 20 | 13% |
| Total Fat 2.26g | 3% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 194mg | 8% |
| Potassium 657mg | 19% |
| Total Carbs 28.11g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.69g | 4% |
| Protein 6.91g | 11% |
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