* Crushed New Potato Salad with Mustard Dressing (No Mayo) *

Recipe Source:  Melissa Clark (New York Times) on NBC’s The Today Show
Serves:  4


1 pound new or small red potatoes
3 tablespoons plain yogurt
2 tablespoons finely chopped shallot
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 to 3 tablespoons extra-virgin olive oil, to taste
2 tablespoons chopped fresh mint or chives, more for garnish


Place the potatoes in a large pot of salted water.  Bring to a boil and cook until just tender, about 25 minutes.  Drain well.

Meanwhile, make the vinaigrette:  in a small, whisk together the yogurt, shallot, mustard, salt, and pepper.  Place the warm potatoes in a large bowl and gently crush the potatoes (they should remain almost whole).  Add the dressing and olive oil and toss to combine.  Fold in mint.  Taste and adjust seasoning, if necessary.  Garnish with more mint.  This is best served warm.


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