Herbed Potato Salad

By polledl

Grandma easily transformed this salad into a classic Russian salad. She omitted the celery, olives, dill, Worcestershire sauce and dry mustard and added 1/2 cup cooked peas (she preferred the taste of frozen, rather than canned) and 1/4 cup chopped flat-leaf parsley. She combined and chilled the salad as the recipe directs.
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Ingredients

• 2 medium all-purpose potatoes, scrubbed1 cup thinly sliced carrots
• 1/4 cup thinly sliced celery
• 5 black olives, chopped
• 1/4 cup plain yogurt
• 1/4 cup mayonnaise
• 1 1/2 teaspoons dried chives
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon each dried dill, dry mustard, and black pepper

Details

Preparation time 14mins
Cooking time 43mins
Adapted from mygreatrecipes.com

Preparation

Step 1

1Combine potatoes and enough water to cover in a medium saucepan. Cook the potatoes over medium-high heat until tender, about 25 minutes; drain. Peel and slice the potatoes.
.2Combine the carrots and a small amount of water in a small saucepan. Bring to a simmer. Cook until tender, about 4 minutes. Rinse with cold water; drain well.
.3Combine potatoes, carrots, celery and black olives in a large bowl and mix well.
.4Combine yogurt, mayonnaise, chives, Worcestershire sauce, lemon juice, salt, dill, mustard and black pepper in a small bowl and mix well. Add to potato mixture and mix gently. Chill, covered, for 2 hours.