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Jan 7, 2010

POTATO AND GREEN ONION SALAD

POTATO AND GREEN ONION SALAD


SERVES FOUR TO SIX



2 pounds Yukon Gold potatoes, scrubbed and cut in quarters

4 cloves garlic, chopped

1/2 teaspoon kosher or sea salt

1/2 cup mayonnaise (low-fat works fine)

1/2 cup yogurt (non-fat works fine)

1 cup cilantro, stemmed

1 organic lime, 1/2 juiced, rind grated, 1/2 cut in wedges

1 teaspoon green peppercorns, drained

1 sweet red pepper, chopped

4-6 green onions, finely chopped (about 1 1/2 cups, loosely packed)

1/2 cup walnuts, toasted and chopped



In a saucepan, combine unpeeled potatoes, half the garlic and 1/4 teaspoon

salt. Add water to cover, bring to a boil over high heat, then reduce heat

to medium and simmer until fork-tender (about 12-15 minutes). Drain,

sprinkle with 1/8 teaspoon salt; set aside.



In a food processor or blender, puree mayonnaise, yogurt, cilantro, lime

juice and rind. Stir in peppercorns, remaining garlic and salt to taste; set

aside.



In a serving bowl, combine potatoes with red pepper, green onions, and

pureed dressing. Toss gently to coat and serve warm, garnished with walnuts

and a lime wedge.