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| Serve this salad with a batch of your favorite barbecued ribs or chicken for an old-fashioned |
| summer picnic. If desired, add 2 hard-cooked eggs, chopped, or 1/2 cup chopped red onion with |
| 3 lb. red potatoes, unpeeled |
| 8 green onions, thinly sliced |
| 2 celery stalks, finely chopped |
| 3 Tbs. chopped fresh flat-leaf parsley, plus parsley sprigs for garnish |
| 3 Tbs. chopped fresh mint, plus mint sprigs for garnish |
| 3 Tbs. chopped fresh basil, plus basil sprigs for garnish |
| Salt and freshly ground pepper, to taste |
| Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil |
| until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the |
| refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice. |
| In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green |
| onions, celery and the chopped parsley, mint and basil. Add the potatoes. Season with salt and |
| pepper and toss gently to mix. |
| To serve, place the salad in a large serving bowl and garnish with parsley, mint and basil sprigs. |
| Adapted from Williams-Sonoma Seasonal Celebration Series, Summer, by Joanne Weir (Time-Life |
| info@barringtonsoftware.com |
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Software Incorporated