For the dressing:
1/2 cup yogurt
2 tablespoons Dijon mustard
2 tablespoons balsamic or rice vinegar
2 teaspoons fennel seeds
Freshly ground black pepper, to taste
1/2 cup yogurt
2 tablespoons Dijon mustard
2 tablespoons balsamic or rice vinegar
2 teaspoons fennel seeds
Freshly ground black pepper, to taste
For the salad:
1 pound tiny red new potatoes
1 red bell pepper, chopped
2 stalks celery, chopped
1 bunch green onions, sliced (white part)
1/2 cup chopped Italian parsley
1 pound tiny red new potatoes
1 red bell pepper, chopped
2 stalks celery, chopped
1 bunch green onions, sliced (white part)
1/2 cup chopped Italian parsley
Combine the dressing ingredients.
Cook the potatoes in boiling water to cover for about 10 minutes or until just tender. Drain and rinse them with cold water to stop the cooking. If they are larger than bite-size, cut them in halves or quarters. Combine the potatoes with the remaining salad ingredients, stir in the dressing and serve, or chill for later.
4-6 servings
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