Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 pound new or small red potatoes
- 3 tablespoons plain yogurt
- 2 tablespoons finely chopped shallot
- 1 tablespoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 to 3 tablespoons extra-virgin olive oil, to taste
- 2 tablespoons chopped fresh mint or chives, more for garnish
Details
Preparation
Step 1
Place the potatoes in a large pot of salted water. Bring to a boil and cook until just tender, about 25 minutes. Drain well.
Meanwhile, make the vinaigrette: in a small, whisk together the yogurt, shallot, mustard, salt, and pepper. Place the warm potatoes in a large bowl and gently crush the potatoes (they should remain almost whole). Add the dressing and olive oil and toss to combine. Fold in mint. Taste and adjust seasoning, if necessary. Garnish with more mint. This is best served warm.
Serving Size
Makes 4 servings
You'll also love
- Plum Torte Bars 4/5 (1 Votes)
- Crustless Blueberry Pie Dessert 4/5 (1 Votes)
- Garlic Chicken with Bow tie Pasta 4/5 (1 Votes)
- Spinach Souffle Stuffed Mushrooms 4.8/5 (4 Votes)
- SCOTTISH BEEF AND POTATOES 4/5 (1 Votes)
- Chicken With Fresh Peas and New... 0/5 (0 Votes)
- New Potatoes and Peas with Ham 0/5 (0 Votes)
Review this recipe