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Italian Potato Salad

Italian Potato Salad Note: Mayonnaise is made with egg white.

1 lb baby potatoes, unpeeled, or larger potatoes, halved

4 tbsp unsweetened yogurt

4 tbsp mayonnaise

8 sun-dried tomatoes

2 tbsp flat leaf parsley, chopped an

Salt and pepper

Rinse and clean the potatoes and place them in a large pan of water. Bring to a boil and cook for 8 -12 minutes or until just tender. (The cooking time will vary according to the size of your potatoes.)

Using a sharp knife, cut the sun-dried tomatoes into thin slices.

To make the dressing, mix together the yogurt and mayonnaise in a bowl and season to taste with a little salt and pepper. Stir in the sun-dried tomato slices and the chopped flat leaf parsley.

Remove the potatoes with a draining spoon, drain them thoroughly, and then set them aside to cool. If you are using larger potatoes, cut them into 2 inch chunks.

Pour the dressing over the potatoes and toss to mix. Leave the potato salad to chill in the refrigerator for about 20 minutes, and then serve as a starter or as an accompaniment.

Cooking tips: It is easier to cut the larger potatoes once they are cooked. Although smaller pieces of potato will cook more quickly, they tend to disintegrate and become mushy.

Pasta & Italian Complete Cooking

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