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Special Potato Salad
2 1/2 pounds red potatoes
2 teaspoons red wine or cider vinegar
1 tablespoon olive oil
1 tablespoon dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup plain yogurt
1/4 cup sour cream
1 teaspoon garlic salt
3/4 cup red onion, chopped
1/2 cup celery, diced
4 strip bacon, cooked and crumbled
2 hard boiled eggs, chopped
In a saucepan, cook potatoes in boiling salted water until tender.
Meanwhile in a large bowl, combine vinegar, oil, mustard, basil,
pepper and salt; mix well. Drain potatoes; cut into 1-inch chunks
and add to vinegar and oil mixture while still warm. Toss to coat;
cool completely.
In another bowl, combine yogurt, sour cream and
garlic salt. Add onion, celery , bacon and eggs; mix well. Add to
potato mixture; toss gently. Cover and chill for several hours.
Yield: 6-8 servings.
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