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Yukon gold and herb salad
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
3 lbs | Yukon gold potatoes |
1 1/4 cup | Greek yogurt |
1/2 cup | olive oil |
2 | garlic cloves |
2 tbsp | fresh horseradish grated |
4 tbsp | fresh spinach leaves chopped |
3 tbsp | fresh dill chopped |
3 tbsp | fresh mint chopped |
3 tbsp | chive chopped |
2 | green onions |
Sea salt | |
fresh ground pepper to taste |
Wash the unpeeled potatoes and place into a saucepan with salted water. Bring to a boil and simmer for 20 min or until fork tender. Drain well and transfer to a mixing bowl. While hot crush potatoes with a fork or potato masher. In another bowl combine yogurt, oil, garlic, horseradish and salt and pepper to taste. Pour over hot potatoes, add the herbs and green onions and mix well. Taste and adjust seasoning, drizzle with olive oil before serving. Serves 8
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