Dill and yogurt potato salad
Excellent with fish or meat
Quantity: 8. Do not freeze.
Ingredients
4 big potatoes, steamed and cooled
2 hard-boiled eggs
4 chopped shallots
2 chopped celery branches
¼ cup chopped parsley (50 ml)
¼ cup fresh dill (50 ml)
1 tablespoon dried dill (15 ml)
Salt, pepper, pinch of paprika
Vinaigrette :
1/2 cup mayonnaise (125 ml)
¼ cup Liberté plain yogurt (60 ml)
¼ cup Quark cheese or cottage cheese (60 g)
1 teaspoon Dijon mustard (5 ml)
2 teaspoons lemon juice (10 ml)
Salt, pepper, cayenne pepper
Preparation
Cut potatoes and eggs into small pieces and mix in large bowl. Add vegetables and seasonings.
Vinaigrette : Mix all ingredients. Add enough vinaigrette to salad to dampen and mix everything. Refrigerate for at least 2 hours before serving.
