Thursday, May 07, 2009

Lait caillé potato salad

3 large potatoes, scrubbed and cut into bite-sized pieces
1/2-3/4 cup lait caillé (or plain yogurt)
1 Tbsp mayonnaise
1/2 tsp Dijon mustard
1/2 tsp dried sage
1/2 tsp dried tarragon
pinch of salt

Place the potatoes in a large saucepan and cover with water. Cover, then bring to a boil. Reduce heat to medium and cook 6-10 minutes until just softened, but still firm. Drain water and spread potatoes out on a baking sheet to cool.

In a large bowl, mix together remaining ingredients. Taste and adjust as needed.

Once potatoes have stopped steaming, pour them into the bowla nd stir to coat. Chill well before serving.

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