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Pink Potato Salad

2 cups plain nonfat yogurt
1 1/2 pounds fingerling potatoes
1 seedless cucumber, cut into 1/4-inch-thick half-moons
4 ounces (about 1 cup) kalamata olives, pitted and cut in half
1 small red onion, sliced into thin half-moons
1/4 cup picked fresh chervil leaves
3 tablespoons red-wine vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1/4 teaspoon paprika


Drain the yogurt in a cheesecloth-lined sieve for 30 minutes. Place the potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. Boil until tender, about 20 minutes. Remove from heat. Drain; run under cold water to stop the cooking. Set aside until completely cool. Cut the potatoes into 1-inch pieces; place in a bowl. Add the cucumber, olives, onion, and chervil; set aside. Place the drained yogurt (about 1 1/2 cups) in a bowl. Add the red-wine vinegar, cinnamon, nutmeg, salt, and paprika; stir until well combined. Pour over the potato mixture; stir until the potatoes are well coated. Transfer to a serving bowl.

Source: www.epicurious.com