Ingredients
- 8 potatoes
- 6 green onions
- 120 ml yogurt (plain)
- 120 ml low-fat sour cream
- 120 ml chicken broth
- 30 ml olive oil
- 16 ml wine vinegar
- 9 gr dill (minced fresh)
- 2 ml dry mustard
- 2 gr dill (dried)
- 1 gr celery seeds
* Use white part and some green, chopped. ========================================================================== In boiling water over medium heat, cook potatoes in their skins until tender, about 25 to 30 minutes. Drain and dry over low heat in same pan. While still warm, peel and cut potatoes into 1 cm thick slices. Set aside and keep warm. In a saucepan, combine green onions, broth, olive oil, vinegar, mustard, celery seeds and salt and pepper to taste; simmer 2 minutes. Cool slightly. Stir in sour cream, mixing well. Pour dressing over warm potatoes and mix gently. Sprinkle dill on top of salad and serve at room temperature. From "The Incredible Potato Cookbook," by Maria Luisa Scott and Jack Denton Scott; Consumer Reports Books. Printed in the July 2, 1992 issue of the Los Angeles Daily News.
