This recipe was originally published as a challenge to Jason Bagley. One, I might add, that he hasn't yet risen to.
Light Potato Salad with Garlic, Lemon and Yoghurt
For the salad:
2 kg new potatoes
For the dressing:
2 cups (500 ml) thick, plain white yoghurt
1 cup (250 ml) mayonnaise (Hellman’s or home made)
finely grated rind of one lemon
Juice of 2 lemons
2 Tbsp (30 ml) white wine vinegar
3 cloves garlic, crushed
1 onion, very finely chopped, or grated
1 tsp (5 ml) Tabasco sauce (optional)
1/2 tsp (2.5 ml) sugar
½ cup (125 ml) fresh parsley, finely chopped
½ cup (125 ml) fresh mint, finely chopped
Salt and freshly ground black pepper
5 hard-boiled eggs, peeled and quartered.
freshly choppped parsley and mint
A handful of capers (optional)
Put the new potatoes, unpeeled, in a saucepan of cold, salted water and bring to the boil. Boil gently until tender (but not falling apart).
Put all the dressing ingredients into a bowl and whisk well to combine. Check the seasoning.
Drain the potatoes and allow to cool for 10 minutes. Cut into thick slices (about 5mm), peel and all, and place in a deep mixing bowl. Pour the dressing over the warm potatoes and toss very gently to combine. Now tip the salad into a wide, flat dish, arrange the quartered eggs on top and scatter with capers, parsley and mint. Allow to cool and serve at room temperature.