POTATO, CREAM CHEESE, YOGURT AND CHIVE SALAD

In the language of ancient Perú yanuq meant hearth, home...

POTATO, CREAM CHEESE, YOGURT AND CHIVE SALAD

Ingredients :

2 lb 4 oz (1 ½ k) new potatoes, unpeeled, rinsed

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

4 tablespoons extra virgin olive oil

Salt

Black pepper

9 oz (250 g) cream cheese

9 oz (250 g) natural yogurt

4 celery stalks, finely chopped

3 tablespoons chives, finely chopped

Chives for decoration

Preparation:

Place new potatoes in a saucepan and cover them with water. Bring to a boil and cook until tender. Drain.

Whisk mustard, vinegar, oil, salt and pepper in a medium size bowl and add potatoes while still hot. Combine and set aside for 30 minutes.

Beat cream cheese with yogurt and stir in celery and chives. Pour cream over potatoes and combine to coat . Correct seasoning and transfer to a salad bowl.
Refrigerate at least 1 hour. Garnish with chives. Remove from the refrigerator and serve.

6-8 servings