New Potato Salad With Dried Tomatoes

Recipe Ingredients

3 lbs	1362g / 48oz	Small new potatoes - scrubbed, quartered
1 1/2 teaspoons	7.5ml	Salt
1 oz	28g	Dried tomato halves
1/3 cup	78ml	Boiling water
2 tablespoons	30ml	Olive oil
1 1/2 cups	165g / 5.8oz	Sliced celery
1/2 cup	55g / 1.9oz	Chopped celery leaves
4		Green onions - sliced with some of the green
1/4 cup	59ml	Fresh dill "or" - snipped
1 tablespoon	15ml	Dried dillweed
1/3 cup	78ml	Reduced fat sour cream
1/3 cup	78ml	Low-fat plain yogurt
1 tablespoon	15ml	Prepared white horseradish
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp. of the salt. Partially cover and bring to a boil over high heat. Boil gently for 15 minutes, or until potatoes are tender but still firm.

Meanwhile, place dried tomatoes in a small bowl. Cover with boiling water. Let stand 10 minutes.

Drain potatoes well; return to pot. Sprinkle olive oil and 1/2 tsp. of the salt over potatoes, tossing lightly to coat.

Cut dried tomatoes into thin slivers and add to potatoes. Stir in celery, celery leaves, green onions, ad dill. Spoon into large bowl; cover and refrigerate at this point if preparing ahead.

Combine sour cream, yogurt, horseradish, pepper and remaining 1/2 tsp. salt in a small bowl. Pour over potato mixture and toss gently to coat. Cover and refrigerate up to 24 hours.

From the American Health, June 1995, page 90.

Source:
Good Housekeeping Oct/92

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