Gypsy Heart
Gold Member
1 lb. sm. new potatoes, scrubbed and cut in half
3/4 c. sour cream
1/2 c. plain lowfat yogurt
1/3 c. scallions, minced
1/4 c. fresh dill, finely minced, OR 1 1/2 tbsp. dried dill
1/2 tsp. celery seed
1 tbsp. Dijon mustard
1/2 tsp. sugar
Salt and pepper to taste
1 c. Edam cheese, cut into sm. cubes
1 c. cucumber, cut into sm. cubes
1/2 c. radishes, thinly sliced
Place potatoes in large pot; cover with cold, salted water. Bring water to a boil and cook until potatoes are fork tender; drain and cool.
To prepare dressing, combine sour cream, yogurt, scallions, dill, celery seed, mustard, sugar, salt and pepper. Cut potatoes into cubes and transfer to a bowl. Pour dressing over potatoes; add Edam cheese, cucumbers and radishes; toss until salad is well blended. Chill until ready to serve.
3/4 c. sour cream
1/2 c. plain lowfat yogurt
1/3 c. scallions, minced
1/4 c. fresh dill, finely minced, OR 1 1/2 tbsp. dried dill
1/2 tsp. celery seed
1 tbsp. Dijon mustard
1/2 tsp. sugar
Salt and pepper to taste
1 c. Edam cheese, cut into sm. cubes
1 c. cucumber, cut into sm. cubes
1/2 c. radishes, thinly sliced
Place potatoes in large pot; cover with cold, salted water. Bring water to a boil and cook until potatoes are fork tender; drain and cool.
To prepare dressing, combine sour cream, yogurt, scallions, dill, celery seed, mustard, sugar, salt and pepper. Cut potatoes into cubes and transfer to a bowl. Pour dressing over potatoes; add Edam cheese, cucumbers and radishes; toss until salad is well blended. Chill until ready to serve.
