Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
  
Bookmark and Share
Save in my
recipe box		 E-mail to a friend Print version Rate this recipe
    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
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved