Ingredients:
10 small tender potatoes, halved (peeled or unpeeled, your choice)
4 shallots, chopped
1/3 cup plain yogurt
1/4 cup chopped fresh basil or mint or dill or cilantro (your choice of herb)
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1 clove garlic, crushed
Freshly ground black pepper
Salt
Directions:
1. Cook the potatoes by boiling, steaming, or microwaving until they are tender when pierced with a fork.
2. Drain the potatoes thoroughly and let them cool to warm or room temperature.
3. Make the pesto-style dressing: in a small bowl combine the plain yogurt, chopped fresh herb, grated Parmesan, mayonnaise, crushed garlic, a pinch of salt, and freshly ground black pepper. Stir until smooth and well blended.
4. In a large mixing bowl, place the cooled potato halves and the chopped shallots.
5. Spoon the dressing over the potatoes and shallots. Gently toss until the potatoes are evenly coated with the dressing, taking care not to break them up.
6. Cover and refrigerate the salad for at least 15–30 minutes if you prefer it chilled; otherwise serve at room temperature.
Servings: 4
Preparation time: 5 minutes
Total time: 15 minutes