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Posts Tagged ‘plain yogurt’

Lemony potato-fennel salad

by Sarah Steimer

With the tarragon and fennel in this dish, it tasted like a French twist on the classic American potato salad. Which probably means “healthier.”

  • 4-5 potatoes (I used a combination of medium-sized yellow and red potatoes)
  • 1 medium bulb fennel, finely sliced
  • 1 shallot (this means the whole clove), minced
  • juice of 1 1/2 lemons
  • 1 1/2 heaping tablespoons plain yogurt
  • 1 heaping tablespoon mayonnaise
  • 1 handful flat-leaf parsley
  • 1 teaspoon dried tarragon
  • salt and pepper, to taste
  • olive oil

Wash the potatoes and cut into 3/4-inch cubes. You may peel the potatoes if you wish, but I kept the skins on. Boil the potatoes in salted water until soft, about 10-15 minutes. Let cool in the refrigerator.

Whisk together the yogurt, mayonnaise and lemon juice. Set aside.

Place the potatoes, fennel and shallots in a medium bowl and toss with the dressing, parsley and tarragon. Salt and pepper to taste.

Serves 4-6 as a side dish.

Recipe adapted from: Josie Lee

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Garlic scape potato salad

Can’t find garlic scapes? That’s a bummer, but you could try substituting green onions or fragrant chives.

by Caitlin Saniga

  • 5 pounds red-skin potatoes, cute into 3/4-inch cubes
  • 1 medium yellow onion, sliced finely
  • 3 stalks celery, sliced finely
  • 1/2 cup chopped garlic scapes
  • 1 cup mayonnaise
  • 1 cub Dijon mustard
  • juice from half a lemon
  • 3 cloves garlic, minced
  • salt and pepper to taste

Bring a large pot of salted water to a boil. Add the potatoes, cook until tender but still firm, about 12 minutes. Strain the potatoes and transfer them to a large serving dish. Add the onion, celery and scapes.

In a medium bowl, combine the mayo, Dijon mustard, lemon juice and garlic. Stir to combine. Add the dressing to the potato mixture, and stir gently but thoroughly to combine. Season with salt and pepper. Serve immediately, or chill in the fridge for up to 2 days.

Makes about 12 servings.

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

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by Sarah Steimer

These potatoes are stuffed with gouda, roasted red pepper and caramelized onions. By the way - those dots on the napkin aren't grease, it started raining while I was shooting.

  •  20 fingerling potatoes
  • 1/2 cup shredded gouda
  • 1 small-medium roasted red pepper, diced small
  • 1/2 red onion, sliced
  • 3 tablespoons nonfat plain yogurt
  • olive oil
  • salt and pepper, to taste

Pierce the skins of your potatoes and bake at 350 degrees for about 30 minutes, or until the potatoes are soft enough to easily insert a knife. Do not turn off the oven.

While the potatoes are in the over, caramelize the onions in a pan with olive oil. Set aside.

Once the potatoes have cooled so you can touch them, slice off the top 1/4 of the spuds, length-wise. Scoop out enough potato from the remaining 3/4 so you are left with about /14-inch before you reach the skin. Careful not to scrape all the way through. I found it’s actually easiest to sort of stab the insides of the potato with a fork to loosen it up before scooping.

Place what you cut off/scooped out of the potatoes into a bowl. Add the cheese, yogurt, peppers, onions, salt and pepper. Mash together using the tines of a fork.

Scoop the filling back into the potato “shells” and bake in the oven for another 15 minutes, or until the top is golden.

Everything can be assembled  – except for the last baking – the day before the party and kept in the refrigerator. Right as the party starts, place the potatoes in the oven for their final 15 minutes. Serve warm.

Serves 10 if everyone takes two.

*Throughout December, “Merry and Bites” will feature finger foods with seasonal flair. All of them can be found here. Happy holidays!

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