You don’t need to worry about precise measurements or ingredient preparation. The recipe gives you general guidelines, but if you do things a little differently, chances are your dish will still be delicious!
For the dressing:
1/2 cup plain yogurt 2 tablespoons Dijon mustard 2 tablespoons balsamic or rice vinegar 2 teaspoons fennel seeds Freshly ground black pepper, to tasteFor the salad:
1 pound tiny red new potatoes 1 red bell pepper, chopped 2 stalks celery, chopped 1 bunch green onions, sliced (white part) 1/2 cup chopped Italian parsleyCombine the dressing ingredients.
Cook the potatoes in boiling water to cover for about 10 minutes or until just tender. Drain and rinse them with cold water to stop the cooking. If they are larger than bite-size, cut them in halves or quarters. Combine the potatoes with the remaining salad ingredients, stir in the dressing and serve, or chill for later.
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4-6 servings
Republished from DrMirkin.com
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