Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Small new potatoes - scrubbed, quartered

  2. 1 1/2 teaspoons 7 1/2ml Salt

  3. 1 oz 28g Dried tomato halves

  4. 1/3 cup 78ml Boiling water

  5. 2 tablespoons 30ml Olive oil

  6. 1 1/2 cups 165g / 5.8oz Sliced celery

  7. 1/2 cup 55g / 1.9oz Chopped celery leaves

  8. 4 Green onions - sliced with some of the green

  9. 1/4 cup 59ml Fresh dill "or" - snipped

  10. 1 tablespoon 15ml Dried dillweed

  11. 1/3 cup 78ml Reduced fat sour cream

  12. 1/3 cup 78ml Low-fat plain yogurt

  13. 1 tablespoon 15ml Prepared white horseradish

  14. 1/4 teaspoon 1 1/3ml Pepper

Instructions Jump to Ingredients ↑

  1. 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.

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

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

  4. 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.

  5. 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.

  6. From the American Health, June 1995, page 90.


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