Ingredients:
2 ½ lbs of potatoes
2 c. White Mountain Foods yogurt
¼ c. extra virgin olive oil
3 tsp red wine vinegar
2 Tbsp of dijon mustard
6 stalks of green onion, sliced
¼ c. chopped fresh chives
salt and pepper to taste
Directions:
1) Peel and chop potatoes into desired size chunks. Boil for 15-20 minutes or until tender.
2) While potatoes are boiling, combine all ingredients in a medium size bowl. Mix well, cover, and refrigerate.
3) Drain potatoes and salt them if desired. If serving warm, let potatoes rest for 10-15 minutes before covering in the dressing. If serving cold, refrigerate and cool potatoes completely before coating in dressing.
Monday, December 21, 2020
Potato Salad
Monday, December 7, 2020
Chocolate Yogurt Dip
Ingredients:
½ c.
2 ½ Tbsp cocoa powder
1 ½ Tbsp honey
½ tsp ground cinnamon
Directions:
1) For a thicker dip, strain yogurt with cheesecloth overnight.
2) Combine all ingredients in a medium bowl; stir until everything is mixed well and smooth. Adjust sweetness with additional honey if desired.
3) Serve with fresh berries, cookies, sweet bread, or desired items for dipping
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