1.5 pounds little new potatoes (rosefir,
ruby crescents, yellow Finnish, bintjis, creamers)
1 small cucumber, peeled and seeded
6 green onions, finely chopped
1/2 tsp dry mustard
1 tsp sugar
1 tsp salt
1/2 tsp black pepper
2 tbsp red wine vinegar
1 cup nonfat plain yogurt
2 tbsp chopped dill (optional)
Method :
Trim the
leaves from the beets but leave about 1 inch of stem. Place the beets in
medium-sized saucepan and cover with cold water, bring to a boil, reduce
heat, and simmer, covered, until tender, about 40 minutes. Drain and
cover with lukewarm water. When cool enough to handle, slip the peel off
the beets, Set them aside.
Scrub the
potatoes, place them in a medium-sized saucepan, and cover with cold
salted water. Bring to a boil, reduce heat to a simmer, and cook,
covered, until firm-tender, about 15-20 minutes depending upon the size
of the potatoes. Test one by cutting all the way through. Drain and
place in ice water to stop the cooking. Drain again when cold.
Cut the
cucumber into small chunks. Cut the potatoes into small chunks. Cut the
beets into small chunks. The vegetables should all be about the same
size. Combine the
potatoes, beets, cucumber, and green onions in a bowl. In a small bowl,
whisk mustard, sugar, salt and pepper with the vinegar. Stir in the
yogurt. Pour the dressing over the vegetables and toss. Sprinkle with
chopped dill if desired.
Serves 4
Earthy and satisfying, this salad can make
a filling lunch, accompanied by some good black bread and a soup.
