VICHYSOISSE POTATO SALAD
6 medium potatoes
½ cup sliced green onions
1 cup buttermilk or plain yogurt
2 tsp. Lemon juice
1 tsp. salt
¼ tsp. black pepper
2 tsp. dried tarragon or 4 tsp. chopped fresh leaves
Salad greens
1 can (16-oz.) shoestring beets, drained
Cook potatoes until tender. Peel, and then dice. Put in bowl with onions; cool to room temperature.
In measuring cup, blend buttermilk, lemon juice and seasonings. Pour over potatoes, tossing to blend.
Press mixture into 1-1/2 quart mold, chill.
Unmold on platter; garnish with greens, if desired. Mound beets on top.
Yield: 6 servings.
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