Pink potato salad
Instructions:
Use small red or white potatoes if fingerling potatoes are unavailable. 2 cups plain nonfat yogurt 1 1/2 pounds fingerling potatoes 1 seedless cucumber, cut into ¼ inchthick half-moons 4 ounces (about 1 cup) kalamata olives, pitted and cut in half 1 small red onion, sliced into thin half-moons 1/4 cup picked fresh chervil leaves 3 tablespoons red-wine vinegar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon coarse salt 1/4 teaspoon paprika
S E R V E S 6
- Drain the yogurt in a cheesecloth-lined sieve for 30 minutes. Place the potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. Boil until tender, about 20 minutes. Remove from heat. Drain; run under cold water to stop the cooking. Set aside until completely cool.
- Cut the potatoes into 1-inch pieces; place in a bowl. Add the cucumber, olives, onion, and chervil; set aside.
- Place the drained yogurt (about 1 ½ cups) in a bowl. Add the red-wine vinegar, cinnamon, nutmeg, salt, and paprika; stir until well combined. Pour over the potato mixture; stir until the potatoes are well coated. Transfer to a serving bowl.