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Pink Potato Salad

Use small red or white potatoes if fingerling potatoes are unavailable.

Recipe information

  • Yield

    serves 6

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    Cut the potatoes into 1-inch pieces; place in a bowl. Add the cucumber, olives, onion, and chervil; set aside.

    Step 3

    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.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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